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A Syllabub
Original Source: Digbie
Take a reasonable quantity (as about half a Porrenger full) of the Syrup, that hath served in the making of dryed plums; and into a large Syllabub-pot milk or squirt, or let fall from high a sufficient quantity of Milk or Cream. This Syrup is very quick of the fruit and very weak of Sugar; and therefore makes the Syllabub exceeding well tasted. You may also use the Syrup used in the like manner in the drying of Cherries.
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Almond Milk to Drink Before Supper*
Original Source: Elinor Fettiplace's Receipt Book
To make almond milk to drink before supper.
Take french barligh water & put to it some of the mornings creame, & some mase & sugar candy, so let it boile together, then have almonds blanced, & beaten, & straine them with this licour, & so drink it an hower before supper. |
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An excellent Sillabub
Original Source: The Queens Closet Opened
Fill your Sillabub-pot with Syder (for that is the best for a Sillabub) and good store of Sugar and a little Nutmeg; stir it well together, put in as much thick Cream by two or three spoonfuls at a time, as hard as you can, as though you milke it in, then stir it together exceeding softly once about, and let it stand two hours at least ere it is eaten, for the standing makes the Curd.
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Barley Water*
Original Source:
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