What the heck is syllabub you ask?
Syllabub is a sweet confection that dates all the way back to 16th century England.
It is basically cream and sugar that has been curdled by wine, cider or any other acid. Sounds unappealing right?
Back then, the milk used for this dish came directly from the cow, very fresh and warm. Nothing sounds more interesting than “syllabub under the cow.”  King Charles II was reported to really enjoy his syllabub and had cows conveniently placed wherever he traveled so he could have it fresh.
A drink for all social classes
Syllabub was available to all who owned a cow, it certainly was enjoyed by many. It soon evolved into a whipped dessert and became known as the everlasting syllabub. I can hardly imagine how long it took to whip cream (by hand) until it formed stiff peaks! It was called everlasting because it stayed good for about 8-9 days!
Here is a recipe from the 18th century cookbook “The Compleate Housewife” by Eliza Smith.
To make whipt syllabubs.
Take a quart of cream, not too thick, a pint of sack*, and the juice of two lemons; sweeten it to your palate, put it into a broad earthen pan, and with a whisk whip it; as the froth rises, take it off with a spoon, and lay it in your syllabub glasses; but first you must sweeten from claret, sack, or white wine, and strain it, and put seven or eight spoonfuls of the win into your glasses, and then gently lay in your froth. Set them by. Do not make them long before you use them.
But of course I had to try and make it! Although, I did want a modernized version and I found it in “Dinner With Mr. Darcy” by Pen Vogler.
2/3 cup/150ml medium sherry or medium white wine
Juice of 1 orange
Zest of 1 lemon
1 ¾ cups/150g confectioners’ (icing) sugar
2 ¼ cups/560ml thick cream
1 tsp natural orange flower water (no added alcohol).
It turned out very pretty and yummy. It tastes like sweet clouds that melt in your mouth. True to its name mine lasted a week and good thing to, because it makes a lot! I had orange flower water lying around, but if you don’t you can probably find it online or in specialty stores. You don’t necessarily need it, so don’t worry about it.
I loved how mine turned out. I didn’t have the right glasses for it but I’m still pleased. (My syllabubs are pictured above.)
Would you be willing to try it?
 Fresh from the Past: Recipes and Revelations from Moll Flanders’ Kitchen by Sandra Sherman, Karen Chotkowski, Henry Chotkowski
*sack is white fortified wine.