One of the mysteries of the English language finally explained.
A whipped cream dessert, typically flavoured with white wine or sherry.
- ‘Delicious peach and white wine jelly with syllabub and honey sponge fingers, Cambridge-burnt custard and glazed lemon tart are the desserts at the festival, which will be on till Sunday next.’
- ‘Making this syllabub was a daily task during the summer and autumn when I worked in the kitchens of a castle-turned-restaurant.’
- ‘We had a very pleasant meal: Thai fish cakes to start, bifteks with chips and salad, and berries and sillabub for dessert.’
- ‘Pour the sugar into the wine mixture and beat gently with a whisk attachment, then pour in the cream and beat slowly until the syllabub starts to thicken.’
- ‘Pile the syllabub in the middle of the pavlova, spreading it out to the edges, then spoon the cherry compote on top.’
- ‘I think I love the names of trifles, possets, fools and syllabubs more than I enjoy eating them.’
- ‘Next week in OM Magazine: sex, syllabubs and sliced rare roast beef sandwiches’
- ‘And Skye chef Shirley Spear, in her book The Three Chimneys (Mercat Press, £25), offers a recipe for cranachan and lemon syllabub that includes a good slug of whisky.’
- ‘And then I'm going to take my left over syllabub trifle along to the beach for a New Year's day gathering with friends.’
- ‘Spoon the syllabub on top of the custard, cover with clingfilm and leave in the fridge for a good few hours for the flavours to ‘marry’.’
- ‘Or perhaps a dozen wild-boar sausages and a pot of syllabub shot through with crème de cassis (so Atkins!’
- ‘Place a few sliced strawberries into small sundae glasses; top with the syllabub mixture then the remaining sliced strawberries and mint.’
- ‘In Elizabethan times a trifle was made with syllabub (a mixture of fresh milk and sweet wine), Later followed the ‘proper’ custard made with double cream and eggs.’
- ‘Typically, they were crushed and used in trifles; and used whole, as decorations and accompaniments for creams and syllabubs.’
- ‘Whipping up enthusiasm at the Rural Forum as well as a delicious damson syllabub was Cumbrian chef and local food historian John Crouch.’
- ‘This, according to Elizabeth David, was the original syllabub.’
Mid 16th century: of unknown origin.
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