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From The Regency Reader (September 2013), the monthly newsletter of the Beau Monde Chapter of the RWA. Want to subscribe? Send a blank e-mail to TheRegencyReader-subscribe@yahoogroups.com

Syllabub was a popular dessert throughout our period and remains a posh English favorite for dinner parties and special occasions.  It is found in the 1861 version of “Mrs. Beeton’s Book of Household Management”.  According to Larousse Gastronomique, the recipe can be traced back to the time of the period. In its early variations, syllabub was a drink made of new milk and cider, with the cows milked directly into an ale pot.

Ingredients

¼ pint cream

2oz powdered sugar

Finely grated zest of ½ lemon

3 tbsp lemon juice

5 fl oz Sherry or Madeira

Preparation

Warm the sugar, lemon juice and zest until the sugar is dissolved.

Add the Sherry or Madeira.

Whip the cream to soft peaks. Fold in the wine mixture.

Pour into tall-stemmed glasses and chill well.

double handled syllabub

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