A Syllabub

 

 

'My Lady Middlesex makes Syllabubs for little glasses with spouts, thus. Take three pints of Sweet Cream, one of quick white wine (or Rhenish)  and a good wine glassful (better the 1/4 of a pint) of Sack,  mingle with them about three quarters of a pound of fine Sugar in Powder. Beat all these together with a whisk, till all appeareth converted into froth, and let them stand all night. The next day the Curd will be thick and firm above, and the drink clear under it. I conceive it may do well, to put into each glass (when you pour the liquor into it) a sprig of Rosemary a little bruised, or a little Limon-peel, or some such thing to quicken the taste; or use Amber-sugar, or spirit of Cinnamon, or of Lignum-Cassie or Nutmegs, or Mace, or Cloves, a very little.'