To make a fine Syllabub from the Cow
Sweeten a quart of cyder with double refined sugar, grate nutmeg into
it, then milk your 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.
A Whipt Syllabub.
Take two porringers of cream and one of white wine, grate in the skin
of a lemon, take the whites of three eggs, sweeten it to your taste,
then whip it with a whisk, take off the froth as it rises and put it
into your syllabub glasses or pots, and they are fit for use.
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