_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.
_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 sponfuls 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, stirring it all the while and skim it clean, put into it
the peal of one lemon, when it is very hot, but not to boil; take out
the lemon peal and pour it into china dishes.
_Raspberry Cream_.
Take a quart of thick sweet cream and boil it two or three wallops,
then take it off the fire and strain some juices of raspberries into
it to your taste, stir it a good while before you put your juice in,
that it may be almost cold, when you put it to it, and afterwards stir
it one way for almost a quarter of an hour; then sweeten it to your
taste and when it is cold you may send it up.
_Whipt Cream_.
Take a quart of cream and the whites of 8 eggs beaten with half a pint
of wine; mix it together and sweeten it to your taste with double
refined sugar, you may perfume it (if you please) with musk or Amber
gum tied in a rag and steeped a little in the cream, whip it up with a
whisk and a bit of lemon peel tyed in the middle of the whisk, take
off the froth with a spoon, and put into glasses.
_A Trifle_.
Fill a dish with biscuit finely broken, rusk and spiced cake, wet with
wine, then pour a good boil'd custard, (not too thick) over the rusk,
and put a syllabub over that; garnish with jelley and flowers.