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A dessert originating in Tudor times made by mixing cream with white wine, cider or fruit juice. Syllabubs would be sweetened with sugar and often flavoured with lemon and nutmeg.
Recipes dating from the end of the 17th century recommend milking the cow directly onto the liquor in the syllabub pot - indeed wooden cows were produced to simulate the falling of the milk from a height.
The idea was to produce a frothy head to drink, while having a clear liquid below. The latter was drunk from the spout of the pot, while the creamy foam was eaten with a spoon.
With the invention of whipping devises, cream was more easier whipped, and syllabubs became thicker. See our Recipe
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.Section