"Sillabub" redirects here. For the Cats character sometimes known by this name, see Jemima (cat).
Syllabub is a sweet dish made by curdling sweet cream or milk with an acid such as wine or cider. It was a popular British confection from the 16th to the 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 into.[2] 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.[3]
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)[4][5] 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."[6] The word occurs repeatedly, including in Samuel Pepys's diary for 12 July 1663; "Then to Comissioner Petts and had a good Sullybub"[7] and in Thomas Hughes's Tom Brown at Oxford of 1861; "We retire to tea or syllabub beneath the shade of some great oak."[8]
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.[9]
The ingredients were whipped together, and then poured into glasses. The curdled cream separated and floated to the top of the glass.
^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. p. 284.
External linksedit
'Syllabub' at Foods of England
Syllabub recipe with wine
December 15, 2023
syllabub, sillabub, redirects, here, cats, character, sometimes, known, this, name, jemima, sweet, dish, made, curdling, sweet, cream, milk, with, acid, such, wine, cider, popular, british, confection, from, 16th, 19th, centuries, coursepuddingplace, originbri. Sillabub redirects here For the Cats character sometimes known by this name see Jemima cat Syllabub is a sweet dish made by curdling sweet cream or milk with an acid such as wine or cider It was a popular British confection from the 16th to the 19th centuries 1 SyllabubCoursePuddingPlace of originBritainMain ingredientsMilk or cream sugar wine Media SyllabubAn 18th century syllabub glassEarly 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 into 2 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 3 Contents 1 History 2 See also 3 References 4 External linksHistory edit nbsp 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 4 5 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 6 The word occurs repeatedly including in Samuel Pepys s diary for 12 July 1663 Then to Comissioner Petts and had a good Sullybub 7 and in Thomas Hughes s Tom Brown at Oxford of 1861 We retire to tea or syllabub beneath the shade of some great oak 8 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 9 The ingredients were whipped together and then poured into glasses The curdled cream separated and floated to the top of the glass See also editCranachan a similar dessert from Scotland PossetReferences edit Davidson Alan 2014 1999 The Oxford Companion to Food Oxford Oxford University Press p 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 amp Steamed Cheeseburgers Definition of syllabub www merriam webster com Syllabubs January 3 2013 Heywood John 1537 Thersytes cited in syllabub Oxford English Dictionary Online ed Oxford University Press Subscription or participating institution membership required Pepys Samuel Diary of Samuel Pepys 12 July 1663 Hughes Thomas 1861 Tom Brown at Oxford cited in syllabub Oxford English Dictionary Online ed Oxford University Press Subscription or participating institution membership required 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 p 284 External links edit Syllabub at Foods of England Syllabub recipe with wine Retrieved from https en wikipedia org w index php title Syllabub amp oldid 1180965058, wikipedia, wiki, book, books, library,
