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 1796 COOKBOOK >  SYLLABUBS >  A Whipt Syllabub >

Recipes from American Cookery
 by Amelia Simmons (1796)

SYLLABUBS

A Whipt Syllabub

Take two porringers of cream and one of white wine, grate in the skin of a lemon, take the whites of three eggs, 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.

 

 

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