A Boke of Gode Cookery Presents

Sheild's Tavern Syllabub

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: A recipe for syllabub from colonial Williamsburg

  • 1 1/2 c whipping cream
  • rind and juice of 2 lemons
  • 1/2 c sugar
  • 1/2 c white wine
  • 1/4 c dry sherry
  • whipped cream (optional)
Whisk the whipping cream by hand until it thickens a bit. Add the lemon rind, lemon juice, sugar, white wine, and sherry one at a time, whisking by hand after each addition.

Whisk the mixture for 3 to 5 minutes until thickened. Keep in mind that too much whipping will turn it to butter. Pour immediately into parfait glasses and refrigerate over-night. The mixture will separate when it stands. If desired, pile whipped cream on top of each glass before serving.

Note: allowing the filled parfait glasses to stand for 1 to 24 hours before refrigerating will result in even greater separation of the mixture.

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Sheild's Tavern Syllabub © James L. Matterer

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