A Syllabub

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.

Steps

1. Pour the syrup into a drinking vessel.
2. Warm the cream to blood heat. When it is warm, decant into a spouted measuring cup and pour into the syrup from as high as possible without splashing too much.
   
3. Stir lightly as not to disturb the foam on top from the pouring.

Note

Digbie’s plums may have been more acidic than mine and created some curd, but it’s unclear if that’s supposed to be the result. It's very rich, kind of like a milkshake. Probably better with whole milk.

Used plum syrup left over from making sugared plums.