An Excellent Syllabub

 

'Fill your syllabub pot half full with cider, and good store of sugar, and a little nutmeg, stir it well together, and put in as much cream by two or three spoonfuls at a time, as hard as you can, as though you milk it in; then stir it together very softly once about, and let it stand 'two hours before you eat it, for the standing makes it curd.'

Robert May, The Accomplisht Cook, 1660