Syllabub - was: SC - Lebkuchen recipie

[Mordonna22@aol.com]

In a message dated 9/19/98 5:03:54 PM US Mountain Standard Time,
renfrow at skylands.net writes:

> 
>  # 126  A SYLLABUB
>  
>  My Lady Middlesex makes Syllabubs for little Glasses with spouts, thus.
>  Take 3 pints of sweet Cream, one of quick white wine (or Rhenish), and a
>  good wine glassful (better the 1/4 of a pint) of Sack:  mingle with them
>  about three quarters of a pound of fine Sugar in Powder.  Beat all these
>  together with a whisk, till all appeareth converted into froth.  Then pour
>  it into your little Syllabub-glasses, and let them stand all night.  The
>  next day the Curd will be thick and firm above, and the drink clear under
>  it.  I conceive it may do well, to put into each glass (when you pour the
>  liquor into it) a sprig of Rosemary a little bruised, or a little
>  Limon-peel, or some such thing to quicken the taste; or use Amber-sugar, or
>  spirit of Cinnamon, or of Lignum-cassiae; or Nutmegs, or Mace, or Cloves, a
>  very little.
>  (From The Closet of Sir Kenelme Digby... Opened, 1669.)
>  
>  HTH,
>  
>  Cindy/Sincgiefu
>  
>  
>  

Like I said, cream, sugar, and "flavoring."  Letting it sit over night just
allows the cream to rise, sorta like a favorite bar drink called a "Blow
....." errrr something.

Mordonna
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================