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A period dish

Syllabub

Sweetened cream whipped with wine or cider until it holds a soft peak, served in glasses.

Serves 6

A syllabub was made by milking a cow directly into a bowl of sweetened wine, or more practically by whipping cream with wine, sugar, and lemon. It was a light, airy finish to a rich meal.

Ingredients

Produce

  • 1 lemon

Dairy & Eggs

  • 2 cup heavy cream

Pantry / Durable

  • 1/3 cup sugar

Spices & Seasoning

  • nutmeg

Other

  • 1/2 cup white wine

Method

  1. Stir the wine or cider with sugar, lemon zest, and a little lemon juice until the sugar dissolves.

  2. Pour in the cream and whisk steadily until the mixture thickens and holds a soft shape.

  3. Grate a little nutmeg over the top.

  4. Spoon the syllabub into small glasses and chill until set.

  5. Serve with thin biscuits or wafers.

View a published recipe at Epicurious (opens in a new tab)

Served at

The method in Paris · Paris, France

A letter on toleration · Amsterdam, Netherlands