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Anne Bayne booke [of recipes] circa 1700
Page 138
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(138) Another cold Syllybub Take 3 pints of Cream. boile it with syrrup of Rosemary & a little Lemon pill. then take them out & let the Cream be as cold as new milk. then take a pint of white wine. the Juice of 2 Lemons & as much sugar as will sweeten it. power your Cream into your wine holding it very high cover it. & let it stand 4 houres. if more the better. To make whip possit Take your Cream & put it into a bowle & put to it 3 or 4 spoonfulls of sack & 2 or 3 of Cinamon water & a little sugar. then wisk it very well & take the froth in a haire seive to drain. then fill your glasses with what wine you please. & sweeten it to your taist. fill your glasses but halfe full & when your froth is well drained. fill your glasses with it. it is the safest way to lay a little froth of Egg on your possit before you lay on your Cream
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(138) Another cold Syllybub Take 3 pints of Cream. boile it with syrrup of Rosemary & a little Lemon pill. then take them out & let the Cream be as cold as new milk. then take a pint of white wine. the Juice of 2 Lemons & as much sugar as will sweeten it. power your Cream into your wine holding it very high cover it. & let it stand 4 houres. if more the better. To make whip possit Take your Cream & put it into a bowle & put to it 3 or 4 spoonfulls of sack & 2 or 3 of Cinamon water & a little sugar. then wisk it very well & take the froth in a haire seive to drain. then fill your glasses with what wine you please. & sweeten it to your taist. fill your glasses but halfe full & when your froth is well drained. fill your glasses with it. it is the safest way to lay a little froth of Egg on your possit before you lay on your Cream
Szathmary Culinary Manuscripts and Cookbooks
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