|Place of origin||Cornwall|
|Main ingredients||Milk or cream, sugar, wine|
Early recipes for syllabub are for a drink of cider with milk. By the 17th century it had evolved into a type of dessert made with sweet white wine. More wine could be added to make a punch, but it could also be made to have a thicker consistency that could be eaten with a spoon, used as a topping for trifle, or to dip fingers of sponge cake. The holiday punch, sweet and frothy, was oftentimes considered a "ladies drink". The milk and cream used in those days would have been thicker so modern recipes may need to make some adjustments to achieve the same effect.
|Look up syllabub in Wiktionary, the free dictionary.|
Syllabub (or solybubbe, sullabub, sullibib, sullybub, sullibub; there 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." The word occurs repeatedly, including in Samuel Pepys's diary for 12 July 1663; "Then to Comissioner Petts and had a good Sullybub" and in Thomas Hughes's Tom Brown at Oxford of 1861; "We retire to tea or syllabub beneath the shade of some great oak."
After whipping the ingredients together, they were poured into glasses. The curdled cream separated and floated to the top of the glass.
- Cranachan, a similar dessert from Scotland
- Alan Davidson (21 August 2014). The Oxford Companion to Food. OUP Oxford. pp. 800–. ISBN 978-0-19-104072-6.
- Hussain, Nadiya. Spiced biscotti with an orange syllabub dip.
- Lehman, Eric D. (2012). A History of Connecticut Food: A Proud Tradition of Puddings, Clambakes & Steamed Cheeseburgers.
- Heywood, John (1537) Thersytes
- Pepys, Samuel Diary of Samuel Pepys, 12 July 1663
- Hughes, Thomas (1861) Tom Brown at Oxford
- Glasse, Hannah (1774). The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Yet Published ... W. Strahan, J. and F. Rivington, J. Hinton.