Everlasting Syllabub Very Excellent Recipe

Take a quart and half a pint of cream, one pint of Rhenish wine, half a

pint of sack, the juice of three lemons, about a pound of double-refined

sugar, beaten fine and sifted before you put it into the cream. Grate

off the rinds of the three lemons used, put it with the juice into the

wine, and that to the cream. Then beat all together with a whisk just

half an hour; take it up with a spoon, and fill your glasses. It will

keep good nine or ten days, and is best three or four days old.

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