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Recipe Name: Syllabub #1 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 10

1 1/2 lemons
2 1/2 Cup(s) Whipping cream, very cold
2 Cup(s) Powdered sugar, 1/2 lb
1 Cup(s) Rhine wine
1/2 Cup(s) Dry Sherry
The recipe for this dish appeared in Virginia in 1742, but it
obviouslygoes back to England. It is called syllabub, I suppose,
because itdivides itself into a couple of layers. Syllables are parts
of a word.So it is with this dessert. Since the wine acts to preserve
the cream abit, the dish was often made up to 3 days before a party,
and it wouldstand well. I suggest that you make it the day before
serving and storeit overnight in the refrigerator. It will separate and
provide a greatdeal of conversation at the table, as well as a great
dessert.Grate the rind from the lemons and set aside. Squeeze the juice
from thelemons and set aside.Be sure that the cream is cold. I even
chill my electric mixing bowl.Begin whipping the cream on your machine
and then add the sugar andlemon rind. While it whips, blend the wine
and sherry together with thelemon juice. Add the wine and lemon juice,
along with the lemon rind, tothe cream. Gradually add the sugar and
whip until the mixture is verythick, about 15 minutes on a machine such
as a KitchenAid. It will notbe quite as thick as regular whipped cream,
but it will thicken if thecream is cold. (In the old days it thickened
because the cream was highin butterfat. Cream in our time has a much
lower butterfat content andtherefore must be very cold to whip.)Spoon
into wineglasses. It will separate and provide a wonderfuldessert.
Store in the refrigerator until serving.From <The Frugal Gourmet Cooks
American>. Downloaded from Glen's MMRecipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 173
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.2mg
Potassium: 17.4mg
Carbohydrates: 41.3g
Fiber: <1g
Sugar: 40.1g
Protein: <1g

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