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Classic
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page 54
SYLLABUBS.
To make a fine Syllabub from the Cow.
Sweeten a quart of cyder with double refined sugar, grate nutmeg into it, then
milk GAP IN TEXT. Type: . Extent: one word cow into your liquor, when you have
thus added what quantity of milk you think proper, pour half a pint or more, in
proportion to the quantity of syllabub you make, of the sweetest cream you can
get all over it.
To make a fine Cream.
Take a pint of cream, sweeten it to your pallate, grate a little nutmeg, put in
a spoonful of orange flower water and rose water, and two spoonfuls of wine;
beat up four eggs and two whites, stir it all together one way over the fire
till it is thick, have cups ready and pour it in.
Lemon Cream.
Take the juice of four large lemons, half a pint of water, a pound of double
refined sugar beaten fine, the whites of seven eggs and the yolk of one beaten
very well; mix altogether, strain it, set it on a gentle fire, stiring it all
the while and skim it clean, put into it the peel of one lemon, when it is very
hot, but not to boil; take out the lemon peal and pour it into china dishes.
CAKES.
A rich Cake.
Take six pounds of the best fresh butter, work it to a cream with your hands;
then throw in by degrees three pounds of double refined sugar, well beet and
sifted; mix them well together, then
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