Syllabub
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| Course | Dessert |
|---|---|
| Place of origin | England |
| Main ingredients | Milk or cream, sugar, wine |
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Syllabub is an English sweet frothy drink which was popular from the 16th to 19th centuries, and a dessert based on it, which is still eaten. The drink was made of milk or cream, curdled by the admixture of wine, cider, or other acid, and often sweetened and flavoured. The dessert is typically made of whipped cream, wine or sherry, sugar and lemon juice.
Syllabub (or solybubbe, sullabub, sullibib, sullybub, sullibub; there is no certain etymology and considerable variation in spelling) has been known in England at least since John Heywood's Thersytes of about 1537: "You and I... Muste walke to him and eate a solybubbe." The word occurs repeatedly, including in Samuel Pepys's diary for 12 July 1663; "Then to Comissioner Petts and had a good Sullybub" and in Thomas Hughes's Tom Brown at Oxford of 1861; "We retire to tea or syllabub beneath the shade of some great oak."
A later variation of the dessert, known as an everlasting syllabub, adds a stabiliser such as eggwhite, gelatin or corn starch.
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