To make everlasting syllabubs is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dessert of a cream, white wine, sack, orange, lemon and sugar that's whipped until frothy and served in glasses and where the liquid remaining is set and served as a jelly. The full recipe is presented here and I hope you enjoy this classic British version of: To make everlasting syllabubs.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Aft of Cookery Made Plain and Easy, the classic Georgian cookbook.
Original Recipe
To make everlaſting ſyllabubs.
TAKE five half pints of thick cream, half a pint of Rheiniſh, half a pint of ſack, and the juice of two large Seville oranges ; grate in juſt the yellow rind of three lemons, and a pound of double-refined ſugar well beat and ſifted ; mix all together with a ſpoonful of orange flower water ; beat it well together with a whiſk half an hour, then with a ſpoon fill your glaſſes. Theſe will keep above a week, and is better made the day before. The beſt way to whip ſyllabub is, have a fine large chocolate mill, which you muſt keep on purpoſe, and a large deep bowl to mill them in. It is both quicker done, and the froth ſtronger. For the thin that is left at the bottom, have ready ſome calf's foot jelly boiled and clarified, there muſt be nothing but the calf's foot boiled to a hard jelly : when cold, take of the fat, clear it with the whites of eggs, run it through a flannel bag, and mix it with the clear, which you ſaved of the ſyllabubs. Sweeten it to you palate, and give it a boil ; then pour it into baſons, or what you pleaſe. When cold, turn it out, and it is a fine flummery.
Combine the cream, wine, sack, orange juice, lemon zest, sugar and orange-flower water in a jug. Stir until the sugar has dissolved then pour from a height into a large bowl. Use an electric whisk to beat the mixture for about 10 minutes, or until very frothy.
Scoop the froth into glasses and serve. You can beat this mixture a second and third time to give more syllabub.
With the mixture left in the bottom of the glaze, soften two leaves of gelatine in water. Add these and the liquid to a saucepan, bring just to a boil then take off the heat and allow to cool before pouring into a mould. Allow to cool completely then place in the refrigerator to set.
