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Course Dessert
Place of origin England
Main ingredients Milk or cream, sugar, wine
Cookbook: Syllabub  Media: Syllabub

Syllabub is an English sweet frothy drink popular from the 16th to 19th centuries.[1] It is made of milk or cream, curdled by the admixture of wine, cider, or other acid, and often sweetened and flavoured.


Syllabub (or solybubbe, sullabub, sullibib, sullybub, sullibub—the is no certain etymology and considerable variation in spelling) has been known in England at least since John Heywood's Thersytes of about 1537: "You and I... Muste walke to him and eate a solybubbe."[2] The word occurs repeatedly, including in Samuel Pepys's diary for 12 July 1663; "Then to Comissioner Petts and had a good Sullybub"[3] and in Thomas Hughes's Tom Brown at Oxford of 1861; "We retire to tea or syllabub beneath the shade of some great oak."[4]

A later variation, known as an everlasting syllabub, adds a stabiliser such as eggwhite, gelatin or corn starch.

See also[edit]


  1. ^ Alan Davidson (21 August 2014). The Oxford Companion to Food. OUP Oxford. pp. 800–. ISBN 978-0-19-104072-6. 
  2. ^ Heywood, John (1537) Thersytes
  3. ^ Pepys, Samuel Diary of Samuel Pepys, 12 July 1663
  4. ^ Hughes, Thomas (1861) Tom Brown at Oxford

External links[edit]