Knowledge

Syllabub

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Early recipes for syllabub are for a drink of cider with milk. By the 17th century it had evolved into a type of dessert made with sweet white wine. More wine could be added to make a punch, but it could also be made to have a thicker consistency that could be eaten with a spoon, used as a topping
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into. The holiday punch, sweet and frothy, was often considered a ladies' drink. The milk and cream used in those days would have been thicker and modern recipes may need to make some adjustments to achieve the same effect.
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Syllabub (or solybubbe, sullabub, sullibib, sullybub, sullibub; there is no certain etymology and considerable variation in spelling) has been known in England at least since
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of 1537: "You and I... Muste walke to him and eate a solybubbe." The word occurs repeatedly, including in
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These were whipped together and poured into glasses. The curdled cream separated and floated to the top.
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A History of Connecticut Food: A Proud Tradition of Puddings, Clambakes & Steamed Cheeseburgers
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The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Yet Published ...
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or lemons, grate in the peel of two lemons, half a pound of double refined sugar.
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sweet cream or milk with an acid such as wine or cider. It was a popular British
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of 1861; "We retire to tea or syllabub beneath the shade of some great oak."
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for 12 July 1663; "Then to Comissioner Petts and had a good Sullybub" and in
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A Collection of Above Three Hundred Receipts in Cookery, Physick and Surgery
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Three Tudor Classical Interludes: Thersites, Jacke Jugeler, Horestes
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Acid-curdled milk or cream used as a drink or dessert topping
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W. Strahan, J. and F. Rivington, J. Hinton. p. 284.
330:; reprinted in: Axton, Marie , (1982) "Thersites" in 371: 370: 1624: 227:. Oxford: Oxford University Press. p. 800. 451: 251:Spiced biscotti with an orange syllabub dip 214: 174:a quart of thick cream, and half a pint of 1152:Mrs. Beeton's Book of Household Management 458: 444: 34: 220: 88: 1625: 909:The Art of Cookery Made Plain and Easy 885:The Cooks and Confectioners Dictionary 404: 264: 167:The Art of Cookery Made Plain and Easy 108:from the 16th to the 19th centuries. 775:The Queen-like Closet or Rich Cabinet 482: 439: 392:participating institution membership 1128:Modern Cookery for Private Families 943:The Experienced English Housekeeper 465: 247: 13: 170:. The recipe's ingredients were: 14: 1664: 419: 198:, a similar dessert from Scotland 1116:A New System of Domestic Cookery 328:A new Enterlude called Thersytes 73: 1612:Rationing in the United Kingdom 426:'Syllabub' at Foods of England 398: 354: 337: 317: 303: 285: 258: 241: 93:An 18th-century syllabub glass 1: 526: 207: 1312:A Book of Mediterranean Food 961:The Housekeeper's Instructor 958:William Augustus Henderson ( 224:The Oxford Companion to Food 7: 1648:Foods with alcoholic drinks 1506:Hugh Fearnley-Whittingstall 189: 10: 1671: 952:The English Art of Cookery 128: 64:Milk or cream, sugar, wine 18: 1576: 1551: 1536:A History of English Food 1488: 1481: 1416: 1294: 1287: 1162: 1103: 1096: 999:Cottage or Shepherd's pie 971: 876:Mrs Mary Eales's Receipts 854: 847: 797: 726: 719: 674: 639: 632: 547: 513: 502: 473: 431:Syllabub recipe with wine 379:Oxford English Dictionary 326:, (October 1537 ; 1550 ) 68: 60: 52: 42: 33: 1602:List of savoury puddings 1230:Steak and kidney pudding 1135:Charles Elmé Francatelli 979:Bread and butter pudding 664:The Good Huswifes Jewell 293:"Definition of syllabub" 265:Lehman, Eric D. (2012). 221:Davidson, Alan (2014) . 100:is a sweet dish made by 1597:List of English cheeses 1531:Clarissa Dickson Wright 1516:Antony Worrall Thompson 405:Glasse, Hannah (1774). 384:Oxford University Press 297:www.merriam-webster.com 1607:List of sweet puddings 1592:List of English dishes 1200:Full English breakfast 897:The Compleat Housewife 707:Trifle (without jelly) 184: 94: 1469:Sticky toffee pudding 931:The British Housewife 348:Diary of Samuel Pepys 172: 92: 1439:Chicken tikka masala 1275:Worcestershire sauce 1004:Cumberland rum nicky 763:The Accomplisht Cook 1454:Knickerbocker glory 1074:Trifle (with jelly) 825:Sussex pond pudding 751:The English Huswife 382:(Online ed.). 366:Tom Brown at Oxford 178:, the juice of two 155:Tom Brown at Oxford 79:Media: Syllabub 30: 1444:Coronation chicken 1371:Marco Pierre White 1175:Cauliflower cheese 652:The Boke of Cokery 313:. January 3, 2013. 95: 26: 1620: 1619: 1572: 1571: 1559:Coronation quiche 1521:Heston Blumenthal 1477: 1476: 1459:Ploughman's lunch 1341:Marguerite Patten 1283: 1282: 1215:Lancashire hotpot 1170:Bubble and squeak 1092: 1091: 1084:Yorkshire pudding 984:Christmas pudding 938:Elizabeth Raffald 920:Professed Cookery 843: 842: 815:Queen of Puddings 787:The Closet Opened 734:Elinor Fettiplace 715: 714: 628: 627: 537:The Forme of Cury 522:Utilis Coquinario 498: 497: 390:(Subscription or 278:978-1-62584-079-0 248:Hussain, Nadiya. 234:978-0-19-104072-6 87: 86: 1660: 1653:English desserts 1633:British desserts 1564:Platinum Pudding 1486: 1485: 1386:Fergus Henderson 1292: 1291: 1185:Devilled kidneys 1101: 1100: 1069:Toad in the hole 949:Richard Briggs ( 852: 851: 724: 723: 637: 636: 531: 528: 511: 510: 480: 479: 460: 453: 446: 437: 436: 413: 412: 402: 396: 395: 387: 375: 358: 352: 341: 335: 321: 315: 314: 307: 301: 300: 289: 283: 282: 262: 256: 255: 245: 239: 238: 218: 135:Nicholas Udall's 77: 61:Main ingredients 38: 31: 29: 25: 1670: 1669: 1663: 1662: 1661: 1659: 1658: 1657: 1638:English cuisine 1623: 1622: 1621: 1616: 1585:Food in England 1568: 1547: 1496:Michel Roux Jr. 1473: 1429:Beef Wellington 1412: 1391:The Whole Beast 1324:Food in England 1319:Dorothy Hartley 1307:Elizabeth David 1279: 1235:Battenberg cake 1158: 1147:Isabella Beeton 1140:The Modern Cook 1088: 967: 861:Mary Kettilby ( 839: 793: 746:Gervase Markham 711: 670: 624: 543: 529: 507:to 15th century 506: 494: 469: 467:English cuisine 464: 422: 417: 416: 403: 399: 389: 359: 355: 342: 338: 324:Udall, Nicholas 322: 318: 309: 308: 304: 291: 290: 286: 279: 263: 259: 246: 242: 235: 219: 215: 210: 192: 180:Seville oranges 131: 83: 53:Place of origin 27: 24: 17: 12: 11: 5: 1668: 1667: 1656: 1655: 1650: 1645: 1640: 1635: 1618: 1617: 1615: 1614: 1609: 1604: 1599: 1594: 1589: 1580: 1578: 1574: 1573: 1570: 1569: 1567: 1566: 1561: 1555: 1553: 1549: 1548: 1546: 1545: 1540: 1528: 1518: 1513: 1503: 1492: 1490: 1483: 1479: 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770:Hannah Woolley 767: 755: 743: 730: 728: 721: 717: 716: 713: 712: 710: 709: 704: 699: 694: 689: 684: 678: 676: 672: 671: 669: 668: 656: 647:Richard Pynson 643: 641: 634: 630: 629: 626: 625: 623: 622: 617: 612: 607: 602: 597: 592: 587: 582: 577: 572: 567: 562: 557: 551: 549: 545: 544: 542: 541: 533: 517: 515: 508: 500: 499: 496: 495: 493: 492: 486: 484: 477: 471: 470: 463: 462: 455: 448: 440: 434: 433: 428: 421: 420:External links 418: 415: 414: 397: 361:Hughes, Thomas 353: 351:, 12 July 1663 336: 316: 302: 284: 277: 257: 240: 233: 212: 211: 209: 206: 205: 204: 199: 191: 188: 130: 127: 85: 84: 82: 81: 69: 66: 65: 62: 58: 57: 54: 50: 49: 44: 40: 39: 15: 9: 6: 4: 3: 2: 1666: 1665: 1654: 1651: 1649: 1646: 1644: 1643:Milk desserts 1641: 1639: 1636: 1634: 1631: 1630: 1628: 1613: 1610: 1608: 1605: 1603: 1600: 1598: 1595: 1593: 1590: 1587: 1586: 1582: 1581: 1579: 1575: 1565: 1562: 1560: 1557: 1556: 1554: 1550: 1544: 1541: 1538: 1537: 1532: 1529: 1526: 1522: 1519: 1517: 1514: 1511: 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941: 929: 919: 907: 895: 883: 874: 862: 848:18th century 805:Battalia pie 785: 782:Kenelm Digby 773: 761: 749: 739:Receipt Book 738: 720:17th century 701: 662: 650: 633:16th century 565:Banbury cake 535: 520: 407: 400: 377: 364: 356: 346: 339: 331: 327: 319: 305: 296: 287: 267: 260: 250: 243: 223: 216: 185: 173: 165: 160: 153: 142:Samuel Pepys 137: 132: 116:, or to dip 110: 97: 96: 21:Jemima (cat) 1543:Rachel Khoo 1500:Le Gavroche 1464:Salad cream 1434:Carrot cake 1403:Gary Rhodes 1366:Keith Floyd 1351:Delia Smith 1123:Eliza Acton 1019:Jugged hare 1009:Eccles cake 892:Eliza Smith 882:John Nott ( 820:Sponge cake 810:Currant bun 585:Gingerbread 530: 1300 504:Middle Ages 475:Roman times 369:, cited in 311:"Syllabubs" 271:. Arcadia. 122:sponge cake 1627:Categories 1408:Mary Berry 1356:Rick Stein 1255:Lardy cake 1049:Roast beef 1039:Piccalilli 871:Mary Eales 758:Robert May 687:Fruit fool 570:Cheesecake 394:required.) 373:"syllabub" 208:References 106:confection 1489:Exemplars 1295:Exemplars 1240:Eton mess 1104:Exemplars 1029:Marmalade 855:Exemplars 727:Exemplars 640:Exemplars 595:Mince pie 555:Apple pie 540:(c. 1390) 514:Exemplars 196:Cranachan 138:Thersytes 1205:HP Sauce 1054:Sandwich 1044:Pork pie 916:Ann Cook 702:Syllabub 580:Game pie 490:Sausages 190:See also 102:curdling 98:Syllabub 28:Syllabub 1577:Related 1449:Crumble 1190:Faggots 1180:Cobbler 1024:Ketchup 989:Chutney 922:, 1754) 888:, 1723) 766:, 1660) 754:, 1615) 742:, 1604) 692:Pancake 667:, 1585) 655:, 1500) 620:Pottage 590:Kippers 575:Custard 363:(1861) 129:History 118:fingers 56:Britain 47:Pudding 1588:(1954) 1552:Dishes 1417:Dishes 1163:Dishes 1059:Scouse 1034:Parkin 972:Dishes 798:Dishes 697:Scones 675:Dishes 600:Mortis 548:Dishes 483:Dishes 275:  231:  202:Posset 114:trifle 72:  43:Course 1539:2011) 1394:1999) 1327:1954) 1315:1950) 1155:1861) 1143:1846) 1131:1845) 1119:1806) 994:Curry 964:1791) 955:1788) 946:1769) 934:1758) 912:1747) 900:1727) 879:1718) 867:1714) 790:1699) 778:1670) 605:Pasty 560:Bacon 388: 146:diary 273:ISBN 229:ISBN 176:sack 112:for 835:Tea 615:Pie 152:'s 144:'s 120:of 1629:: 527:c. 376:. 295:. 1533:( 1527:) 1523:( 1512:) 1508:( 1502:) 1498:( 1388:( 1321:( 1309:( 1149:( 1137:( 1125:( 1113:( 940:( 928:( 918:( 906:( 894:( 873:( 784:( 772:( 760:( 748:( 736:( 661:( 649:( 532:) 525:( 459:e 452:t 445:v 386:. 299:. 281:. 254:. 237:. 23:.

Index

Jemima (cat)

Pudding

Media: Syllabub

curdling
confection
trifle
fingers
sponge cake
Nicholas Udall's
Samuel Pepys
diary
Thomas Hughes
Tom Brown at Oxford
Hannah Glasse
The Art of Cookery Made Plain and Easy
sack
Seville oranges
Cranachan
Posset
The Oxford Companion to Food
ISBN
978-0-19-104072-6
Spiced biscotti with an orange syllabub dip
A History of Connecticut Food: A Proud Tradition of Puddings, Clambakes & Steamed Cheeseburgers
ISBN
978-1-62584-079-0
"Definition of syllabub"

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