Syllabub under the Cow

[swimboy]

(from The Art of Cookery by Richard Briggs, Boston: For W. Spotswood, 1798)

Put a bottle of either red or white wine, ale or ciider, into a China bowl, fweeten it with fugar, and grate in fome nutmeg, then hold it under the cow, and milk into it till it has a fine froth at the top; ftrew over it a handful of currants, clean wafhed and picked, and plumped before the fire.

You may make this fyllabub at home, only have new milk. Make it as hot as milk from the cow, and out of a tea-pot, or any fuch thing, pour it in, holding your hand very high.










(If there is sufficient interest, I can also provide you with the receipt for "An Egg as big as twenty".)

[eleny]

1. Why of course! Please post - this is fun

Have you made this? What wine did you use?

[swimboy]

6. I will post the egg recipe for you!

I have not made this, although I am entranced with the name. If I were to make it, I think I would use red wine. It is difficult to get unpasteurized milk in Virginia; even for people who want it, the dairies are not allowed to sell it, as far as I know. :hi:

[Tab]

2. ???

What are you talking about?

[swimboy]

5. I was really taken with the title of this recipe from an 18th C cookbook

a syllabub (origin unknown, appeared circa 1537) is a milk beverage curdled with an acid (the wine or cider) and served as a beverage or topping.

[Gormy Cuss]

3. Mmmm, milk straight from the tap. n/t

[Gormy Cuss]

4. To keep Lobsters a quarter of a year very good

from "The Accomplished Cook," first published in Leicestershire 1664 and revised with New World recipes by a printer in Boston sometime before 1712, thus converting an English cookbook to a New England cookbook with recipes for the local ingredients.

To keep Lobfters a quarter of a year very good

Take them being boild as aforefaid wrap them in courfe rags having been fteeped in brine and bury them in a cellar in fome fea-fand pretty deep.

[swimboy]

7. Wow.

Not on your life. I wonder how important it is to use courfe rags? :scared:

[Gormy Cuss]

8. And how deep is "pretty deep?"

I suppose this would be OK for keeping late season lobsters into the winter, but I'm not willing to try it.

The cookbook also has a recipe for Humble Pie. :D

[eleny]

9. "freeped in brine"?! Oh, I see - fteeped

You had me worried there. :dunce:

[Gormy Cuss]

10. Fteeper!

It has a certain ring to it.:D

[eleny]

11. Jeepers, creepers, where'd ya get those fteepers!