Recipes > Desserts > Syllabubs > Whipt Syllabub

Whipt Syllabub


  • 2 porringers of cream
  • 1 porringer of white wine
  • skin of a lemon
  • whites of 3 eggs


Take the cream and white wine, grate in the skin of a lemon, take the whites, sweeten it to your taste, then whip it with a whisk, take off the froth as it rises and put it into your syllabub glasses or pots, and they are fit for use.


Print recipe/article only


American Cookery (1796).

comments powered by Disqus