Lemon Syllabub

[jackal10]

Lemon Syllabub

Dates back to the 16th century, but most popular in the eighteenth. This from my copy of "The London Art of Cookery" John Farley (Principal cook at the London Tavern 1796)

• 1 pt White wine
  
• 2 lemons
  
• 1 pt Cream
  

Rub a quarter of pound of loaf sugar upon the rind of two lemons till you have all the essence out of them; then put the sugar into a pint of cream, and the same quantity of white wine. Squeeze in the juice of both lemons and let it stand for two hours. Then mill (whisk)it and take off the froth as it rises. Lay it on a sieve to drain, fill your glasses with the remainder and lay on the froth as high as you can. Let them stand all night, and they will be clear at the bottom.

Keywords: Dessert

( RG357 )