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 Whipped cream strengthened by beating or with gelatine or egg white, plus strong alcohol (brandy, Sherry) and flavours, such as orange.  Original Receipt in ‘A New System Of Domestic Cookery‘ by ‘A Lady’ (Mrs. Maria Eliza Ketelby Rundell) (Rundell 1807); EVERLASTING SILLABUBS Mix a quart of thick raw cream, one pound of refined sugar, a pint and a half of fine raisin wine in a deep pan; put to it the grated peel and the juice of three lemons. Beat or whisk it one way half an hour, then put it on a sieve with a bit of thin muslin laid smooth in the shallow end till next day. Put it in glasses It will keep good in a cool place ten days. See: Whip Syllabub Devon Syllabub Staffordshire Syllabub Somersetshire Syllabub London Syllabub Hampshire Syllabub Syllabub – Old Type Everlasting Syllabub Trifle  |
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