Syllabub Recipe

Take a quart of cream with a slice or two of lemon-peel, to be laid to

soak in the cream. Take half a pint of sack and six spoonfuls of white

wine, dividing it equally into your syllabub. Set your cream over the

fire, and make it something more than lukewarm; sweeten both sack and

cream, and put the cream into a spouted pot, pouring it rather high from

the pot into the vessel in which you intend to put it. Let it be made

about eight or nine hours before you want it for use.

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