From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Place of originCornwall
Main ingredientsMilk or cream, sugar, wine

Syllabub is a sweet dish from Cornish cuisine, made by curdling sweet cream or milk with an acid like wine or cider. It was popular from the 16th to 19th centuries.[1]

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.[2] 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.[3]


Syllabub (or solybubbe, sullabub, sullibib, sullybub, sullibub; there is no certain etymology and considerable variation in spelling)[citation needed] 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."[4] The word occurs repeatedly, including in Samuel Pepys's diary for 12 July 1663; "Then to Comissioner Petts and had a good Sullybub"[5] and in Thomas Hughes's Tom Brown at Oxford of 1861; "We retire to tea or syllabub beneath the shade of some great oak."[6]

Hannah Glasse, in the 18th century, published the recipe for whipt syllabubs in The Art of Cookery Made Plain and Easy. The recipe included

a quart of thick cream, and half a pint of sack, the juice of two Seville oranges or lemons, grate in the peel of two lemons, half a pound of double refined sugar.[7]

After whipping the ingredients together, they were poured into glasses. The curdled cream separated and floated to the top of the glass.

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. ^ Hussain, Nadiya. Spiced biscotti with an orange syllabub dip.
  3. ^ Lehman, Eric D. (2012). A History of Connecticut Food: A Proud Tradition of Puddings, Clambakes & Steamed Cheeseburgers.
  4. ^ Heywood, John (1537) Thersytes
  5. ^ Pepys, Samuel Diary of Samuel Pepys, 12 July 1663
  6. ^ Hughes, Thomas (1861) Tom Brown at Oxford
  7. ^ 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.

External links[edit]