To make whipt syllabubs is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dessert of a cream, sack, orange and lemon that's whipped until frothy and where the flavoured froth is served on top of sweetened red wine or sack. The full recipe is presented here and I hope you enjoy this classic British version of: To make whipt syllabubs.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Aft of Cookery Made Plain and Easy, the classic Georgian cookbook.
Original Recipe
To make whipt ſyllabubs.
TAKE a quart of thick cream, and half a pint of ſack, the juice of two Seville oranges or lemons, grate in the peel of two lemons, half a pound of double refined ſugar, pour it into a broad earthen pan, and whiſk it well ; but firſt ſweeten ſome red wine or ſack, and fill your glaſſes as ſull as you chuſe, then as the froth riſes take it off with a ſpoon, and lay it carefully in your glaſſes till they are as full as they will hold. Don't make theſe long before you uſe them. Many uſe cyder ſweetened, or any wine you pleaſe, or lemon, or orange whey made thus ; ſqueeze the juice of a lemon or oragne into a quarter of a pint of milk, when the curd is hard, pour the whey clear off, and ſweeten it to your palate. You may colour ſome with the juice of ſpinach, ſome with ſaffron, and ſome with cochineal, juſt as you fancy.
