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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]

"Sillabub" redirects here. For the Cats character sometimes known by this name, see Jemima (cat).
Syllabub
CoursePudding
Place of originBritain
Main ingredientsMilk or cream, sugar, wine
An 18th-century syllabub glass
An 18th-century syllabub glass

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]


History


Look up syllabub in Wiktionary, the free dictionary.

Syllabub (or solybubbe, sullabub, sullibib, sullybub, sullibub; there is no certain etymology and considerable variation in spelling)[4][5] has been known in England at least since John Heywood's Thersytes of about 1537: "You and I... Muste walke to him and eate a solybubbe."[6] The word occurs repeatedly, including in Samuel Pepys's diary for 12 July 1663; "Then to Comissioner Petts and had a good Sullybub"[7] and in Thomas Hughes's Tom Brown at Oxford of 1861; "We retire to tea or syllabub beneath the shade of some great oak."[8]

Hannah Glasse, in the 18th century, published the recipe for whipt syllabubs in The Art of Cookery Made Plain and Easy. The recipe included

a quart of thick cream, and half a pint of sack, the juice of two Seville oranges or lemons, grate in the peel of two lemons, half a pound of double refined sugar.[9]

The ingredients were whipped together, and then poured into glasses. The curdled cream separated and floated to the top of the glass.


See also



References


  1. Davidson, Alan (2014) [1999]. The Oxford Companion to Food. Oxford: Oxford University Press. p. 800. ISBN 978-0-19-104072-6.
  2. Hussain, Nadiya. Spiced biscotti with an orange syllabub dip.
  3. Lehman, Eric D. (2012). A History of Connecticut Food: A Proud Tradition of Puddings, Clambakes & Steamed Cheeseburgers.
  4. "Definition of syllabub". www.merriam-webster.com.
  5. "Syllabubs". January 3, 2013.
  6. Heywood, John (1537) Thersytes, cited in "syllabub". Oxford English Dictionary (Online ed.). Oxford University Press. (Subscription or participating institution membership required.)
  7. Pepys, Samuel Diary of Samuel Pepys, 12 July 1663
  8. Hughes, Thomas (1861) Tom Brown at Oxford, cited in "syllabub". Oxford English Dictionary (Online ed.). Oxford University Press. (Subscription or participating institution membership required.)
  9. Glasse, Hannah (1774). The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Yet Published ... W. Strahan, J. and F. Rivington, J. Hinton.



На других языках

- [en] Syllabub

[ru] Силлабаб

Силлабаб (англ. Syllabub) — британский десерт из густых сливок, взбитых вручную с сахаром и белым вином. Был особенно популярен в период с 16 по 19 век, однако нередко готовится и сегодня.


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