Editing Syllabub (section)

==History==
Syllabub (or solybubbe, sullabub, sullibib, sullybub, sullibub; there is no certain etymology and considerable variation in spelling)<ref>{{Cite web |url=https://www.merriam-webster.com/dictionary/syllabub |title=Definition of syllabub |website=www.merriam-webster.com}}</ref><ref>{{Cite web |url=https://britishfoodhistory.com/2013/01/03/syllabubs/ |title=Syllabubs |date=January 3, 2013}}</ref> has been known in England at least since [[Nicholas Udall]]'s ''Thersytes'' of 1537: "You and I... Muste walke to him and eate a solybubbe."<ref>[[Nicholas Udall|Udall, Nicholas]], (October 1537 [first performance]; 1550 [first printing]) ''A new Enterlude called Thersytes''; reprinted in: Axton, Marie [ed.], (1982) "Thersites" in ''Three Tudor Classical Interludes: Thersites, Jacke Jugeler, Horestes'', 240 Hills Road, Cambridge: D. S. Brewer--Rowman & Littlefield, line 656, page 56, ISBN 0859910962.</ref> The word occurs repeatedly, including in [[Samuel Pepys]]'s [[Diary of Samuel Pepys|diary]] for 12 July 1663; "Then to Comissioner Petts and had a good Sullybub"<ref>[[Samuel Pepys|Pepys, Samuel]] ''[[Diary of Samuel Pepys]]'', 12 July 1663</ref> and in [[Thomas Hughes]]'s ''[[Tom Brown at Oxford]]'' of 1861; "We retire to tea or syllabub beneath the shade of some great oak."<ref>[[Thomas Hughes|Hughes, Thomas]] (1861) ''[[Tom Brown at Oxford]]'', cited in {{Cite OED|syllabub}}</ref>

[[Hannah Glasse]], in the 18th century, published the recipe for whipt syllabubs in ''[[The Art of Cookery Made Plain and Easy]]''. The recipe's ingredients were: 
<blockquote>
a quart of thick cream, and half a pint of [[Sack (wine)|sack]], the juice of two [[Bitter orange|Seville oranges]] or lemons, grate in the peel of two lemons, half a pound of double refined sugar.<ref>{{Cite book |url=https://books.google.com/books?id=xJdAAAAAIAAJ&q=syllabub |title=The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Yet Published ... |last=Glasse |first=Hannah |date=1774 |publisher=W. Strahan, J. and F. Rivington, J. Hinton | page = 284 | language=en}}</ref>
</blockquote>

These were whipped together and poured into glasses. The curdled cream separated and floated to the top. The milk and cream used in those days would have been thicker and modern recipes require adjustments to achieve the desired effect.<ref>{{cite book |last=Lehman |first=Eric D. |title=A History of Connecticut Food: A Proud Tradition of Puddings, Clambakes & Steamed Cheeseburgers |date=2012 |publisher=Arcadia |isbn=978-1-62584-079-0 |url=https://books.google.com/books?id=DLJ2CQAAQBAJ&pg=PT132}}</ref>