Editing Syllabub

{{short description|Acid-curdled milk or cream used as a drink or dessert topping}}
{{redirect|Sillabub|the Cats character sometimes known by this name|Jemima (cat)}}
{{Infobox food
| name             = Syllabub
| image            = Regency Syllabub.jpg
| image_size       = 
| caption          = 
| place_of_origin  = Britain
| region           = 
| creator          = 
| course           = Dessert or dessert topping
| type             = Pudding or beverage
| served           = 
| main_ingredient  = Milk or cream, sugar, wine
| variations       = 
| calories         = 
| other            = 
}}
[[File:England, 18th century - Syllabub Glass - 1936.433 - Cleveland Museum of Art.tif|thumb|An 18th-century syllabub glass]]
'''Syllabub'''  is a sweet dish made by [[curdling]] sweet cream or milk with an acid such as wine or cider. It was a popular British [[confection]] from the 16th to the 19th centuries.<ref name="Davidson2014">{{cite book |first=Alan |last=Davidson |title=The Oxford Companion to Food |url=https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA800 |date=2014 |orig-date=1999 |publisher=Oxford University Press |location=Oxford |isbn=978-0-19-104072-6 |page=800}}</ref> The holiday punch, sweet and frothy, was often considered a ladies' drink. 

Early recipes for syllabub are for a drink of cider with milk. By the 17th century it had evolved into a type of dessert made with sweet white wine. More wine could be added to make a punch, but it could also be made to have a thicker consistency that could be eaten with a spoon, used as a topping for [[trifle]], or to dip [[Ladyfinger (biscuit)|fingers]] of [[sponge cake]] into.<ref>{{cite book |last=Hussain |first=Nadiya |title=Spiced biscotti with an orange syllabub dip |url=https://www.bbc.co.uk/food/recipes/spiced_biscotti_with_an_57953}}</ref> 

==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>

==See also==
* [[Cranachan]], a similar dessert from Scotland
* [[Posset]]
{{Wiktionary|syllabub}}
==References==
{{reflist}}

==External links==
*[https://www.foodsofengland.info/syllabuboldtype.html 'Syllabub' at Foods of England]
*{{usurped|1=[https://web.archive.org/web/20120402211355/http://piereligion.org/maydaysongs.html#syllabub Syllabub recipe with wine]}}

{{English cuisine}}

[[Category:British desserts]]
[[Category:English cuisine]]
[[Category:Milk desserts]]
[[Category:Foods with alcoholic drinks]]
[[Category:English desserts]]