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Post by Black Hand on Feb 6, 2019 20:01:27 GMT -7
To Make Whipt Syllabubs (http://recipes.history.org/2013/05/syllabubs-three-ways/) Take a quart of thick cream, and half a pint of sack, the juice of two Seville oranges or lemons, grate the peel of the two lemons, half a pound of double refined sugar, pour it into a broad earthen pan, and whisk it well; but first sweeten some red wine or sack, and fill your glasses as full as you choose, then as the froth rises take it off with a spoon, and lay it on sieve to drain; then lay it carefully into your glasses till they are as full as they will hold: do not make these long before you use them. Many use cyder sweetened, or any wine you please, or lemon or orange whey made thus: squeeze the juice of a lemon, or orange into a quarter of a pint of milk, when the curd is hard, pour the whey clear off, and sweeten it to your palate; you may color some with the juice of spinage, some with saffron, and some with cochineal just as you fancy. -Glasse, Hannah. “The Art of Cookery Made Plain and Easy,” 1796. www.historicfood.com/Syllabub%20Recipes.htmwww.mountvernon.org/inn/recipes/article/syllabub/
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