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Journalist and reviewer Robert Whitley began collecting wine in the 1970s, and turned his hobby into the basis of his column for the San Diego ...

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Classic Recipe -- Syllabub

FoodReference.com

American Cookery by Amelia Simmons (1796)

To Make a fine Syllabub from the Cow
Sweeten a quart of cyder with double refined sugar, grate nutmeg into it, then milk your cow into your liquor, when you have thus added what quantity of milk you think proper, pour half a pint or more, in proportion to the quantity of syllabub you make, of the sweetest cream you can get all over it.

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This news arrived on: 08/03/2007

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