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(or solybubbe, sullabub, sullibib, sullybub, sullibub. selybube, sellibub, sallibube. sillyebub, syllibub, sillie bube, cillibub, sillibub, sillybob. sillabubbe, sillabub, syllabub)
The froth from very fresh warm milk, or cream, whisked with an acid flavouring such as cider, wine or fruit juice so that it curdles. Reputedly most traditionally made by the milkmaid emptying the cow directly into a jug of cider.
41/4 in high Jelly or Syllabub Glass with 'wrythen' (fluted twist) shape, 1780 to 1800
From the Allaire Collection
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 Diary for 12 July 1663; "Then to Comissioner Petts and had a good Sullybub." and in Thomas Hughes' 'Tom Brown at Oxford' of 1861; "We retire to tea or syllabub beneath the shade of some great oak."
Original Receipt in 'The Experienced English Housekeeper' by Elizabeth Raffald (Raffald 1769)
To make a Syllabub under the Cow.
Put a Bottle of strong Beer, and a Pint of Cyder into a Punch Bowl, grate in a small Nut-meg, and sweeten it to your Taste, then milk as much Milk from the Cow as will make a strong Froth, and the ale look clear, let it stand an hour, then strew over it a few Currants, well washed, picked and plumped before the Fire, then send it to the Table.
To make Solid Syllabubs.
Take a Quart of rich Cream, and put in a Pint of White Wine, the Juice of four Lemons, and Sugar to your Taste, whip it up very well, and take off the Froth as it rises, put it upon a Hair Sieve, and let it stand 'till the' next Day in a cool place, fill your Glasses better than half ftdl with the thin, then put on the Froth, and heap it as high as you can; the Bottom will look clear and keep several Days.
Original Receipt in 'The Art of Cookery Made Easy and Refined' by John Mollard, 1802 (Mollard 1802)
To make Syllabub.
TO a pint and a half of cream add a pint of sweet wine, a gill of brandy, sifted sugar, and a little lemon juice; whisk it well, take off the froth with a spoon, lay it upon a large sieve, fill the glasses three parts full with the liquor, add a little grated nutmeg, and put the froth over.
A very popular dish which only fell out of favour in the 19th Century as less-likely-to-separate 'everlasting syllabubs' and other cream deserts with stabilisers such as gelatine or arrowroot became available.
Original Receipt in 'The Book of Household Management' edited by Isabella Beeton, 1861 (See Mrs.B)
TO MAKE SYLLABUB.
1486. INGREDIENTS. - 1 pint of sherry or white wine, ½ grated nutmeg, sugar to taste, 1-½ pint of milk.
Mode. - Put the wine into a bowl, with the grated nutmeg and plenty of pounded sugar, and milk into it the above proportion of milk frothed up. Clouted cream may be laid on the top, with pounded cinnamon or nutmeg and sugar; and a little brandy may be added to the wine before the milk is put in. In some counties, cider is substituted for the wine: when this is used, brandy must always be added. Warm milk may be poured on from a spouted jug or teapot; but it must be held very high.
Average cost, 2s.
Sufficient for 5 or 6 persons. Seasonable at any time.
Trifle - Old Type
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