DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1750-1780

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Page 47

To Make the white whip Sillabubs
Take 1/2 a pint of white wine & a quarter of a pint of Sack or if you please y.e same quantity of all Sack Disalve in it near 1/3 pounds of Suger put in y.e Juce of near 1/2 a lemon & half y.e whole peell greatted y.n put in a a pint of good thick cream beat it with a wisk in an Earthen pan till y.e Rod will Stand up in it beat it all one way & y.e Night before you want it you may add good Measur to y.e Cream - this is a good sollid Sillabub
To Make y.e Comon Whip Sillabubs
Take a 1/4 of a pint of renish wine & put it to a pint of cream y.e whits of 3 or 4 Eggs & Seasin it with a little Juce of lemon & Suger to y.e taist & a piece of y.e peell yn wisk or mill it have a little new milk or watter by, you let it grow to thick you may whip it over night & Sett it Still & next day fill y.e glassis

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To Make the white whip Sillabubs Take 1/2 a pint of white wine & a quarter of a pint of Sack or if you please y.e same quantity of all Sack Disalve in it near 1/3 pounds of Suger put in y.e Juce of near 1/2 a lemon & half y.e whole peell greatted y.n put in a a pint of good thick cream beat it with a wisk in an Earthen pan till y.e Rod will Stand up in it beat it all one way & y.e Night before you want it you may add good Measur to y.e Cream - this is a good sollid Sillabub To Make y.e Comon Whip Sillabubs Take a 1/4 of a pint of renish wine & put it to a pint of cream y.e whits of 3 or 4 Eggs & Seasin it with a little Juce of lemon & Suger to y.e taist & a piece of y.e peell yn wisk or mill it have a little new milk or watter by, you let it grow to thick you may whip it over night & Sett it Still & next day fill y.e glassis