Syllabub
Acid-curdled milk or cream used as a drink or dessert topping / From Wikipedia, the free encyclopedia
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Syllabub is a sweet dish made by curdling sweet cream or milk with an acid such as wine or cider. It was a popular British confection from the 16th to the 19th centuries.[1]
Course | Pudding |
---|---|
Place of origin | Britain |
Main ingredients | Milk or cream, sugar, wine |
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 for trifle, or to dip fingers of sponge cake into.[2] 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.[3]