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- May 12, 2010
- Location
- Now Florida but always a Kentuckian
Syllabub as a drink or cider mixed with milk, then sweetened, flavored, and whipped into a froth. A solid dessert version was made by adding gelatine and water and boiling.
An old recipe, about 150 years old for Syllabub as a dessert from "Party Receipts from the Charleston Junior League" cookbook.
4 egg whites
1 cup heavy cream
1/2 cup (scant) sugar
1/2 to 1 ounce sweet wine
1/2 to 1 ounce whiskey
freshly ground nutmeg
In a medium-size bowl using an electric mixer, beat the egg whites until they are stiff but not dry. set aside.
In another medium-size bowl, beat the cream, gradually adding the sugar, until it is stiff. Gently fold the cream into the egg whites. Fold in the wine and whiskey to taste (the amount relealy depends on the sweetness of the wine and how much alcohol content you wish to have).
Spoon the mixture into six sherbet dishes and garnish with the nutmeg. Chill.
An old recipe, about 150 years old for Syllabub as a dessert from "Party Receipts from the Charleston Junior League" cookbook.
4 egg whites
1 cup heavy cream
1/2 cup (scant) sugar
1/2 to 1 ounce sweet wine
1/2 to 1 ounce whiskey
freshly ground nutmeg
In a medium-size bowl using an electric mixer, beat the egg whites until they are stiff but not dry. set aside.
In another medium-size bowl, beat the cream, gradually adding the sugar, until it is stiff. Gently fold the cream into the egg whites. Fold in the wine and whiskey to taste (the amount relealy depends on the sweetness of the wine and how much alcohol content you wish to have).
Spoon the mixture into six sherbet dishes and garnish with the nutmeg. Chill.
It sounds like a very comforting drink. Rather substantial, too!
Bringing the