Solid Syllabubs

Put in a pint of white wine to a quart of rich cream, the juice of four lemons, and sugar it to the taste. Whip it up well, take off the froth as it rises, and put it upon a hair sieve. Let it stand till the next day in a cool place, then fill glasses better than half full with the thin, put on the froth, and heap it as high as possible. It will keep for several days, and the bottom look clear.

Syllabub Under The Cow

Put into a punch bowl a pint of cider, and a bottle of strong beer. Grate in a small nutmeg, and sweeten it to the taste. Then milk from the cow as much milk as will make a strong froth. Then let it stand an hour, strew over it a few currants well washed, picked, and plumped before the fire, and it will be fit for service.

Whipt Syllabubs

Rub a lump of loaf sugar on the outside of a lemon, put it into a pint of thin cream, and sweeten it to the taste. Then put in the juice of a lemon, and a glass of Madeira wine or French brandy. Mill it to a froth with a chocolate mill, and take it off as it rises, and lay it into a hair sieve. Then fill one half of the glasses a little more than half full with white wine, and the other half of the glasses a little more than half full with red wine: lay on the froth as high as possible ; but take care that it is well drained on a sieve, otherwise it will mix with the wine, and the syllabub will be thereby spoiled.

Lemon Syllabubs

Rub a quarter of a pound of loaf sugar upon the out-rind of two lemons, to get all the essence out of them, and then put the sugar into a pint of cream, and the same quantity of white wine; squeeze in the juice of both lemons, and let it stand for two hours: then mill it with a chocolate mill to raise the froth, and take it off-with a spoon as it rises, or it will make it heavy. Lay it upon a hair sieve to drain, then fill the glasses with the remainder, and lay on the froth as high as possible. Let them stand all night, and they will be clear at the bottom.

Everlasting Syllabubs

Take half a pint of Rhenish wine, half a pint of sack, with the juice of two large Seville oranges, and put them into two pints and a half of thick cream. Grate in just the yellow rind of three lemons, and put in a pound of double-refined sugar well beaten and sifted; mix all together, with a spoonful of orange-flower water, and with a whisk beat it well together for half an hour. With a spoon take off the froth, and lay it on a sieve to drain, and then fill the glasses. These will keep better than a week, and should always be made the day before they are wanted. The best way to whip a syllabub, is, have a fine large chocolate mill, which must be kept on purpose, and a large deep bowl to mill them in, as this way they will be done the quicker, and the froth be the stronger. For the thin that is left at the bottom, have ready some calf's feet jelly boiled, and clarified, in which must be nothing but the calf's feet, boiled to a hard jelly. When it is cold, take off the fat, clear it with the whites of eggs, run it through a flannel bag, and mix-it with the clear that was left of the syllabub. Sweeten it to the palate, and give it a boil; then pour it into basons, or glasses. When cold, turn it out, and it will be a fine flummery.