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History Cookbook: Whipt Syllabub

This recipe is in categories Georgians / Regency, Desserts, Party food
About this recipe
Healthiness : (9 votes)
Difficulty:  2 out of 5 difficulty
Comments: This is a straightforward recipe. Making thin lemon peel strips can be a little tricky but these could be left out if you wish.
Preparation Time: 10 minutes to prepare the sherry mix, leave for 2 hours, then 10 minutes to whip the cream and assemble.
Cooking Time: None
Number of servings: 4 glasses
Serving suggestions: Serve with Shrewsberry (Shrewsbury) Cakes.


Sugar and sack (sherry) were expensive ingredients made far more available by rising trade, including slaves! These recipes reflect the mercantile classes fine table in a Bristol house. So sugar, lemons, new salads and sack are all on the menu.

We have included a lemon syllabub too on the cookbook, which contains no alcohol.

This was very modern and fashionable recipe in its day and easy to manage. It dates from the very end of the period. There are earlier versions but these older ones are more apt to curdle as they contain cider.


The original recipe from Eliza Atkin states:
"Take a quart of cream, a pint of sack, juice of a lemon, whip it, as the froth flies take it off with a spoon and lay it in glasses: but first you must sweeten and stir some white wine into your glasses, and gently lay on your froth. Set them by and do not make them long before you use them."

Ingredients
  • 1 lemon
  • 1/4 pint sherry (pale or dark)
  • 2-3 oz caster sugar
  • 1/2 pint double cream
  • 4-6 tablespoons sweet/dessert white wine
Equipment
  • Peeler
  • Knife
  • Grater
  • Chopping board
  • Mixing bowl
  • Measuring jug
  • Tablespoon
  • Whisk
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Grate half the peel, pare off the rest in fine strips
  2. Place sherry, grated peel, lemon juice and sugar in bowl and soak for 2 hours
  3. Whip the cream until semi-stiff, add sherry gradually
  4. Spoon a little wine into glass and spoon on whipped cream
  5. Decorate the top with lemon peel sticks
  6. Serve with Shrewsberry cakes
Related Links
Whipt Syllabub - print view  Whipt Syllabub - print view

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Comments
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Name: Bertie 13th January 2012
A few years ago I'd have to pay someone for this information.
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