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 Milk splashed into wine with clotted cream over, powdered nutmeg and cinnamon (Walsh 1859, etc) See: Syllabub and Devon Syllabub  Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;Somersetshire Syllabub. 1136. In a large china bowl put a pint of port, and a pint of sherry or other white wine; sugar to taste. Milk the bowl full. In twenty minutes' time cover it pretty high with clouted cream; grate over it nutmeg, and put in pounded cinnamon and nonpareil comfits. See: Syllabub  |
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