Syllabub
A frothy dessert or drink made by curdling cream with wine or cider.
Syllabub is a dish that can be either a pudding or a beverage, created by curdling cream or milk with an acid such as wine or cider. It was popular in British cuisine from the 16th to the 19th centuries, and the sweet, frothy holiday punch was often considered a ladies' drink. Early recipes were for a drink of cider with milk, but by the 17th century it had become a dessert made with sweet white wine, sometimes thick enough to eat with a spoon or use as a topping.
Quick Facts
- Place of origin
- Britain
- Course
- Dessert or dessert topping
- Main ingredients
- Milk or cream
- sugar
- wine
Facts from the source article.
History
The name syllabub has no certain etymology and appears in many spellings, including solybubbe, sullabub, sullibib, sullybub, and sullibub. It is known in England at least since Nicholas Udall's play Thersytes of 1537, which mentions eating a solybubbe. Samuel Pepys recorded having a good sullybub on 12 July 1663, and Thomas Hughes's Tom Brown at Oxford of 1861 describes retiring to tea or syllabub under an oak. In the 18th century, Hannah Glasse published a recipe for whipt syllabubs in The Art of Cookery Made Plain and Easy, using a quart of thick cream, half a pint of sack, the juice of two Seville oranges or lemons, grated peel of two lemons, and half a pound of double refined sugar, whipped together and poured into glasses, where the curdled cream separated and floated to the top.
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