18th C. Syllabub & Flip Recipes
Here are the recipes we used in the videos we posted yesterday to our facebook page. I’ll start with the Syllabub since that seemed to be the clear winner amongst our taste testers.
To make Solid Syllabubs
To a quart of rich cream put a pint of white-wine, the juice of two lemons, the rind of one grated, sweeten it to your taste; mill it with a chocolate mill till it is all of a thickness; then put it in glasses, or a bowl, and set it in a cool place till next day. Recipe taken from Everlasting Syllabub and the Art of Carving, by Hannah Glasse.
900 ml whipping cream
450 ml white wine from Portugal
Juice of two lemons and zest of one (from Portugal)
1 cup sugar
Whip this mixture until it is thick (almost at soft peaks) and set it in the fridge until ready to serve. When serving, pour some wine into the glass and scoop the mixture on top.
Notes: We did not leave it overnight like the instructions, but I think that if we had it would have gotten even thicker because it thickened up in the couple of hours that we had it sitting in the fridge. I would also suggest reducing the recipe depending on how many people you will be serving; we used less than half of the recipe for 7 people, and that was being quite generous with the syllabub in each serving.
Our Flip recipe is as follows:
3 tbsp rum
1 tbsp fancy molasses
1 cup porter beer
Warm the beer in a saucepan, but don’t let it come to a boil. Meanwhile, mix the rum and molasses in a pint glass and beat the egg in a separate pint glass. Once warm, pour the beer into the glass with the rum mixture. Pour the egg into the beer mixture and then keep pouring the mix back and forth until combined (our Sutler suggests about a dozen times). Pour into serving glasses and top with freshly grated nutmeg.
Notes: We tried this with and without the raw egg, as we have a couple of members with health concerns and interestingly it does taste much different (and in my opinion not as good) without the egg.