SC - Some more syllabub info

[Mark.S Harris]

Someone was looking for information on period syllabubs. Here is some
info that may prove useful. This is on p73 of the _Hypocras, Caudels
and Possets_ chapter, written by Moria Buxton in _Liquid Nourishment_
in the Food and Society series edited by C. Anne Wilson:

Rich Possets were first cousins to the early syllabubs,
though syllabubs were always cold and possets should never
be chilled. In the sixteenth century early syllabubs were
simply made from milk or cream squirted with force into a
bowl of wine; later they developed into whipped syllabubs
where cream and wine and flavoring were beaten together,
and the froth taken off in spoonfuls and left to drain in its
pot (rather like an uncurded posset); and later still developed
into set syllabubs which bore more resemblance to our final
drink, the caudel.

Hope this is of use.

Lord Stefan li Rous
stefan at texas.net
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