An excellent Sillabub

Categories:	English   17th century   Beverage
Original Source:	The Queens Closet Opened
Secondary Source:
Cook:	Morwenna Westerne
Meeting Date:	2014-05-18

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.

Steps

1. Warm the cream to blood heat (98°F).
2. Put the cider in a drinking vessel (an ice cream dish in this case) and mix in sugar and nutmeg.
3. Pour in warmed cream.
4. Let sit two hours.
5. Eat with a spoon for the curd on top. Maybe a straw to sip the cider.

Note

I was uncertain about the instruction to add the cream “by two or three spoonfuls at a time” and poured it from a spouted measuring cup held high “as though you milke it in”.

It separated with the soft curd on top and the cider below. The curd has a tangy flavor like yogurt.

Good, not too weird.