Syllabub
Syllabub (also sillabub,[1] sillibub) is a traditional English dessert, popular from the sixteenth to the nineteenth century. It is usually made from rich milk or cream seasoned with sugar and lightly curdled with wine.[2][3] Mrs Beeton (1861) gives two recipes.[4] One author's recipe says to mix the other ingredients together in a large bowl, "place the bowl under the cow, and milk it full."[5]
[edit] History
The recipe can be traced back to the time of Tudor Dynasty that ruled England from 1485 until 1603.[6] In its early variations it was a drink made of new milk and cider, with the cows milked directly into an ale pot. This created a frothy cappuccino-like effect. A variation known as an Everlasting Syllabub allows for the cream to rise and thicken by letting it stand for several days.
The Druid's Head tavern in Kingston upon Thames, Surrey, South-West of London claims to have been one of the first taverns to make the famous dessert syllabub in the 18th century.[citation needed]
[edit] See also
- Cranachan - a similar dessert from Scotland
[edit] References
- ^ Sillabub is the preferred spelling in the OED; noted in 1537, its etymology is said to be of unknown origin. Sillabouk is a variant, noted 1573.
- ^ Davidson, Dorthy (1954). Food in England. London: Macdonald & Co.. pp. 561–2. ISBN 0-356-00606-9.
- ^ A Concise Encyclopædia of Gastronomy. Section VIII, Wines and Spirits. London: The Wine and Food Society. 1948. viii + 178.
- ^ Beeton, Isabella (1861). Mrs Beeton's Book of Household Management. London: S.O. Beeton (facsimile, 1968, Jonathan Cape). pp. 749 & 752.
- ^ Reynolds, Mrs. George W. M. (1871). The Household Book of Practical Receipts. 18th ed.. London: John Dicks. p. 12. http://books.google.com/books?id=lMSx8d6Ibi8C&printsec=titlepage&cad=0#PPA12.
- ^ Larousse Gastronomique" Clarkson Potter Publishers, New York (2001) ISBN 0-609-60971-8
