Looking at Cooking with Mildred Swift

Combine 1 quart cream (light or heavy; let your conscience be you guide) with 1 cup orange juice and the grated peels of an orange and a lemon. Add 3 cups of white dinner wine and 1 cup of sugar. Beat until well mixed, and chill thoroughly. Serve in a large glass bowl. For decoration whip 1/2 cup heavy cream, and spoon islands of whipped cream on top of the Syllabub. Sprinkle a little grated orange peel on each island. Makes about 16 servings. If you’d like to service just one recipe typical of the times, you couldn’t do better than to select a Syllabub. It was a favorite delicacy from the 16th century to the middle of the 19th. Usually it was made by combining wine, cider or other acid substance with milk of cream, sugar, and other flavorings.


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