Syllabub: Possibly a New Word? And a New Drink/Dessert?
Marty Martindale

Spoon it, sip it or drink it!

Larousse Gastronomique tells us a syllabub is, “An English cream or dessert of sherry or wine with lemon, possibly with brandy with whipped double (heavy) cream. Syllabub is served in a wineglass so that the liquid and cream separate, and the liquid is drunk or spooned through the cream. The name is obscure, most credibly derived from ‘bubbly,’ and/or ‘silly’, meaning merry.”

It seems in Tudor times, when they made syllabub with new milk and cider, they would train the milk stream directly from the cow into a vessel making a froth or the “Cappuccino” effect. Another early version tells of them mixing port wine and sherry with clotted cream. Cousins to these are holiday Possets and Flummery.

Let’s, however, move Syllabub and the scene to Brazil, because we think it is fun there. They make a potent brandy, Cachaca, from sugar cane for their Caipirinhas. And, for our holidays, the good folks at Pilot Guides, thanks to the web, have provided us with a combination of Merry Olde England and Carioca Town with a recipe for a:  Cachaca & Lime Syllabub.

Spoons up!

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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