Syllabub

Syllabub is a traditional English dessert, popular from the 16th to 19th centuries. It is made from sweetened cream or milk that is curdled with an acidic ingredient, typically wine or cider. The dessert is often flavored with spices, such as nutmeg or cinnamon, and sometimes with fruit.

History

The origins of syllabub are unclear, but it is believed to have been popular in rural England in the 16th century. The name "syllabub" is thought to derive from the word "sillybub", meaning a bubbling drink. Early recipes often involved milking a cow directly into a bowl of sweetened wine or cider, causing the milk to curdle and form a frothy top layer.

In the 17th and 18th centuries, syllabub became a fashionable dessert in high society, often served at banquets and parties. It was typically made in a syllabub pot, a special type of glassware with a spout at the bottom to allow the clear liquid to be poured off, leaving the frothy top layer.

By the 19th century, the popularity of syllabub had declined, and it was largely replaced by other desserts such as trifle and fool. However, it has seen a revival in recent years, particularly in the United States, where it is often served as a light dessert at summer parties.

Preparation

Traditional syllabub is made by mixing sweetened cream or milk with an acidic ingredient such as wine or cider. The acid causes the milk or cream to curdle, forming a light, frothy mixture. The mixture is often flavored with spices such as nutmeg or cinnamon, and sometimes with fruit.

Modern recipes for syllabub often involve whipping the cream until it forms soft peaks, then gradually adding the sweetened wine or cider. The mixture is then chilled until it sets. Some recipes also include egg whites, which are whipped separately and then folded into the cream mixture to make it lighter.

Variations

There are many variations of syllabub, including:

• Everlasting syllabub: This is a more modern version of the dessert, which includes whipped egg whites to make it lighter and longer-lasting.
• Whipt syllabub: This is a lighter version of the dessert, made by whipping the cream and wine together until they form a froth.
• Solid syllabub: This is a denser version of the dessert, made by adding more cream and less wine.

See also

• List of English desserts
• History of English cuisine