This section is from the book "Practical Cooking And Serving", by Janet McKenzie Hill. Also available from Amazon: Practical Cooking and Serving: A Complete Manual of How to Select, Prepare, and Serve Food .
If you will but speak the word, I will make you a good Syllabub, and then you may sit down in a Hay-cock and eat it.- Izaak Walton.
The foundation of these idyllic dishes, the names of which head this division of the dessert service, is cream or rich milk, preferably milk fresh drawn. The cream or milk is variously modified with spice and wine, brandy or cider. Lemon juice is usually added to accentuate the flavor of the whole.
1 pint of cream. 1 cup of sherry, Madeira or port. The juice of one lemon. A grating of nutmeg or a sprinkling of ground cinnamon. 3/4 cup of sugar (scant).
Mix the sugar with the lemon juice and wine and when dissolved add the cream and whip to a froth. If a whip churn be used drain the froth. Serve very cold in glasses. Some authorities dispose a wine-soaked bit of cake in the bottom of the glass before the cream is put in.
1 pint of double cream. 1 cup of sugar. The juice of five lemons. 1 cup of sweet wine. The grated rind of one lemon.
Mix the sugar and lemon juice and, when the sugar is dissolved, add the wine and cream and whip the whole to a froth. Drain if needed. Let stand some hours. Serve very cold.
Beat the whites of the eggs until foamy, add the fruit juice mixed with the sugar, and lastly the cream, then beat with a whip churn.
Take off the froth as it rises and drain on a sieve. Pour the unwhipped mixture into handsome glasses, pile the whip on top and serve ice cold. Strawberry or red raspberry juice may take the place of the grape juice.