The Challenge: Descriptively-Named Foods We all know those recipes that come attached to interesting and imaginative names - slumps, crumbles, buckles, trifles, flummery. Pick a historic recipe that has a descriptive title.
The Receipt: Whipped syllabub, from Mrs. Beeton's Book of Household Management
INGREDIENTS – 1/2 pint of cream, 1/4 pint of sherry, half that quantity of brandy, the juice of 1/2 lemon, a little grated nutmeg, 3 oz. of pounded sugar, whipped cream the same as for trifle No. 1489.
Mode.—Mix all the ingredients together, put the syllabub into glasses, and over the top of them heap a little whipped cream, made in the same manner as for trifle No. 1489. Solid syllabub is made by whisking or milling the mixture to a stiff froth, and putting it in the glasses, without the whipped cream at the top.
The Date/Year and Region: 1861, London
How Did You Make It: Blended together the cream, wine, brandy, lemon juice, nutmeg (1/4 of a nutmeg, fresh grated) and powdered sugar. Given prior misfortunes with sherry, I tried using a white wine, as per the basic syllabub receipt. I omitted the whipped cream topping, having run out of cream.
Time to Complete: 10 minutes
Total Cost: Ingredients on hand.
How Accurate Is It? Wine substitution and whipped cream omission noted above.
How Successful Is It? Not very. This wasn't the worst dish I've tried to make, but it just didn't taste very good. I was expecting the result would be somewhat like eggnog: creamy and nutmeg-flavored. It did have that, but the wine really struck a sour note and I gave up after two sips. I think this has the potential to work with a different wine (maybe a moscato or other sweet dessert wine), but today was not it. I was a little concerned that the lemon juice would curdle the cream, but that was not the case.
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| Whipped Syllabub: not great, but it has potential. |
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