SC - Lebkuchen recipie (now Syllabub)

[Mordonna22 at aol.com]

In a message dated 9/19/98 9:53:36 PM US Mountain Standard Time, ddfr at best.com
writes:

>  And in any case, a dish with
>  solid white stuff on top of clear stuff is very different from a dish of
>  sweetened, flavored whipped cream.

I dunno about that, to my eyes, the biggest difference is using strong spirits
instead of wine.  
In the parts of the country that still serve Syllabub, there are as many
different recipes as there are hosts to serve it.  Some will not make it with
anything but the heaviest cream, some use milk fresh from the cow, some milk
the cow directly into the bowl of spirits, some whip the cream and sugar and
float it on the spirits.  Some use nutmeg, some use cloves.  Some make it so
strong that it can walk, some make it so weak that it's a drink for the kids.
It's all recognized as Syllabub.

Mordonna
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