History Cookbook: Whipt Syllabub
Ingredients for the syllabub.
Grate the zest from half of the lemon. Save the other half for later.
Add the zest to the sherry.
Squeeze the juice from the zested half of the lemon and add it to the sherry.
Add the sugar to the sherry and set aside for 2 hours or over night.
Whisk the cream in a clean dish.
Whisk until the cream is thick and holds its shape.
Add the sherry mixture a little at a time, folding in carefully.
Put a little dessert wine into the bottom of a glass.
Carefully spoon the cream mixture into the glass, on top of the wine.
Decorate the top with thin strips of lemon peel. (You can cut these from the lemon half you did not use.)
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."
- 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
- Chopping board
- Mixing bowl
- Measuring jug
- Grate half the peel, pare off the rest in fine strips
- Place sherry, grated peel, lemon juice and sugar in bowl and soak for 2 hours
- Whip the cream until semi-stiff, add sherry gradually
- Spoon a little wine into glass and spoon on whipped cream
- Decorate the top with lemon peel sticks
- Serve with Shrewsberry cakes
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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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