Syllabub is a sweet dish made by

curdling Curdling is the breaking of an emulsion or colloid into large parts of different composition through the physio-chemical processes of flocculation, creaming, and coalescence. Curdling is purposeful in the production of cheese curd and tofu; u ...

sweet cream or milk with an acid such as wine or cider. It was a popular British

confection Confectionery is the Art (skill), art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlappi ...

from the 16th to the 19th centuries. Early recipes for syllabub are for a drink of cider with milk. By the 17th century it had evolved into a type of

dessert Dessert is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts o ...

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 Trifle is a layered dessert of English origin. The usual ingredients are a thin layer of sponge fingers or sponge cake soaked in sherry or another fortified wine, a fruit element (fresh or jelly), custard and whipped cream layered in that o ...

, or to dip fingers of

sponge cake Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated ...

into. The holiday punch, sweet and frothy, was often considered a ladies' drink. The milk and cream used in those days would have been thicker and modern recipes may need to make some adjustments to achieve the same effect.

History

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 John Heywood (c. 1497 – c. 1580) was an English writer known for his plays, poems, and collection of proverbs. Although he is best known as a playwright, he was also active as a musician and composer, though no musical works survive. A devou ...

's ''Thersytes'' of about 1537: "You and I... Muste walke to him and eate a solybubbe." The word occurs repeatedly, including in

Samuel Pepys Samuel Pepys (; 23 February 1633 – 26 May 1703) was an English diarist and naval administrator. He served as administrator of the Royal Navy and Member of Parliament and is most famous for the diary he kept for a decade. Pepys had no marit ...

diary A diary is a written or audiovisual record with discrete entries arranged by date reporting on what has happened over the course of a day or other period. Diaries have traditionally been handwritten but are now also often digital. A personal ...

for 12 July 1663; "Then to Comissioner Petts and had a good Sullybub" and in

Thomas Hughes Thomas Hughes (20 October 182222 March 1896) was an English lawyer, judge, politician and author. He is most famous for his novel '' Tom Brown's School Days'' (1857), a semi-autobiographical work set at Rugby School, which Hughes had attended ...

's '' Tom Brown at Oxford'' of 1861; "We retire to tea or syllabub beneath the shade of some great oak."

Hannah Glasse Hannah Glasse (; March 1708 – 1 September 1770) was an English cookery writer of the 18th century. Her first cookery book, '' The Art of Cookery Made Plain and Easy'', published in 1747, became the best-selling recipe book that century. It ...

, in the 18th century, published the recipe for whipt syllabubs in ''

The Art of Cookery Made Plain and Easy ''The Art of Cookery Made Plain and Easy'' is a cookbook by Hannah Glasse (1708–1770) first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the ...

''. The recipe included

a quart of thick cream, and half a pint of sack, the juice of two
Seville oranges Seville (; es, Sevilla, ) is the capital and largest city of the Spanish autonomous community of Andalusia and the province of Seville. It is situated on the lower reaches of the River Guadalquivir, in the southwest of the Iberian Peninsul ...
or lemons, grate in the peel of two lemons, half a pound of double refined sugar.

The ingredients were whipped together, and then poured into glasses. The curdled cream separated and floated to the top of the glass.

References

External links

'Syllabub' at Foods of England
{{English cuisine British desserts English cuisine Milk dishes Foods with alcoholic drinks

History

See also

References

External links