Syllabub (was Re: SC - Lebkuchen recipie)
Mordonna22 at aol.com
Mordonna22 at aol.com
Sat Sep 19 20:33:23 PDT 1998
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
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