Syllabub was a popular dessert throughout our period and remains a posh English favorite for dinner parties and special occasions. It is found in the 1861 version of “Mrs. Beeton’s Book of Household Management”. According to Larousse Gastronomique, the recipe can be traced back to the time of the period. In its early variations, syllabub was a drink made of new milk and cider, with the cows milked directly into an ale pot.
¼ pint cream
2oz powdered sugar
Finely grated zest of ½ lemon
3 tbsp lemon juice
5 fl oz Sherry or Madeira
Warm the sugar, lemon juice and zest until the sugar is dissolved.
Add the Sherry or Madeira.
Whip the cream to soft peaks. Fold in the wine mixture.
Pour into tall-stemmed glasses and chill well.