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Syllabub(Cakes.) - (A Poetical Cook-book)
Mountown! the Muses' most delicious theme,
O, may thy codlins ever swim in cream!
The rasp and strawberries in Bordeaux drown,
To add a redder tincture to their own!
Thy white wine, sugar, milk, together club,
To make that gentle viand--_syllabub_!
Not all thy plate, how formed soe'er it be,
Can please my palate like a bowl of thee.
In a large china bowl put a pint of port and a pint of sherry, or other
white wine; sugar to taste. Milk the bowl full; in twenty minutes cover
it pretty high with clouted cream; grate over it nutmeg; put pounded
cinnamon and nonpareil comfits. It is very good without the nonpareil
OUR GRANDMOTHER'S SYLLABUBFrom MRS. W. W. KIMBALL, of Chicago, Lady Manager.
One tablespoon of sugar; the yolk of one egg beaten with sugar; beat
the white separately, stiff; add four spoons of brandy to beaten yolk;
put half the white into mixture; half a glass of cream; then put the
rest of the white on top.
Whip SyllabubTake good sweet cream--to each pint put six ounces of double refined,
powdered white sugar, half a tumbler of white wine, the juice and grated
rind of a lemon. Beat the whole well together--put jelly in glasses, and
cover them with the froth as fast as it rises.
SyllabubTake a quart of cream with a slice or two of lemon-peel, to be laid to
soak in the cream. Take half a pint of sack and six spoonfuls of white
wine, dividing it equally into your syllabub. Set your cream over the
fire, and make it something more than lukewarm; sweeten both sack and
cream, and put the cream into a spouted pot, pouring it rather high from
the pot into the vessel in which you intend to put it. Let it be made
about eight or nine hours before you want it for use.
Everlasting Syllabub Very ExcellentTake a quart and half a pint of cream, one pint of Rhenish wine, half a
pint of sack, the juice of three lemons, about a pound of double-refined
sugar, beaten fine and sifted before you put it into the cream. Grate
off the rinds of the three lemons used, put it with the juice into the
wine, and that to the cream. Then beat all together with a whisk just
half an hour; take it up with a spoon, and fill your glasses. It will
keep good nine or ten days, and is best three or four days old.
Solid SyllabubHalf a pint of white wine, a wine-glass of brandy, the peel of a lemon
grated and the juice, half a pound of powdered loaf-sugar, and a pint of
cream. Stir these ingredients well together; then dissolve one ounce of
isinglass in half a pint of water; strain it; and when cool add it to
the syllabub, stirring it well all the time; then put it in a mould. It
is better made the day before you want it.
Whipt SyllabubBoil a quart of cream with a bit of cinnamon; let it cool; take out the
cinnamon, and sweeten to your taste. Put in half a pint of white wine,
or sack, and a piece of lemon-peel. Whip it with a whisk to a froth;
take it off with a spoon as it rises; lay it on the bottom of a sieve;
put wine sweetened in the bottom of your glasses, and lay on the
syllabub as high as you can.
Solid SyllabubSoak an ounce of Nelson's Gelatine twenty minutes in three-quarters of a
pint of water, add the juice and peel of two large lemons, a quarter of
a pint of sherry, five or six ounces of lump sugar; boil the above two
minutes, then pour upon it a pint of warm cream, stir it quickly till it
boils, then strain and stir till it thickens, and pour it into moulds.
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