Syllabub
Syllabub
Amelia Simmons. American Cookery, 1796
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.
Image: John Lewis Krimmel. The Quilting Frolic, 1813. Winterthur Museum, Museum Purchase.
