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 1796 COOKBOOK >  SYLLABUBS >  A Fine Syllabub from the Cow >

Recipes from American Cookery
 by Amelia Simmons (1796)

SYLLABUBS

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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