 | |
| Course | Pudding |
|---|---|
| Place of origin | Britain |
| Main ingredients | Milk or cream, sugar, wine |
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]
- ^ 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 & Steamed Cheeseburgers. Arcadia. ISBN 978-1-62584-079-0.