Which Joe gave his name to ‘sloppy joes’? We look at five interesting sandwiches and their lexical origins.
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.’
- ‘Typically, they were crushed and used in trifles; and used whole, as decorations and accompaniments for creams and syllabubs.’
- ‘We had a very pleasant meal: Thai fish cakes to start, bifteks with chips and salad, and berries and sillabub for dessert.’
- ‘Pile the syllabub in the middle of the pavlova, spreading it out to the edges, then spoon the cherry compote on top.’
- ‘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.’
- ‘Or perhaps a dozen wild-boar sausages and a pot of syllabub shot through with crème de cassis (so Atkins!’
- ‘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’.’
- ‘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.’
- ‘Place a few sliced strawberries into small sundae glasses; top with the syllabub mixture then the remaining sliced strawberries and mint.’
- ‘Making this syllabub was a daily task during the summer and autumn when I worked in the kitchens of a castle-turned-restaurant.’
- ‘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.’
- ‘I think I love the names of trifles, possets, fools and syllabubs more than I enjoy eating them.’
- ‘This, according to Elizabeth David, was the original syllabub.’
- ‘Next week in OM Magazine: sex, syllabubs and sliced rare roast beef sandwiches’
- ‘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.’
- ‘Whipping up enthusiasm at the Rural Forum as well as a delicious damson syllabub was Cumbrian chef and local food historian John Crouch.’
Mid 16th century: of unknown origin.
We take a look at several popular, though confusing, punctuation marks.
From Afghanistan to Zimbabwe, discover surprising and intriguing language facts from around the globe.
The definitions of ‘buddy’ and ‘bro’ in the OED have recently been revised. We explore their history and increase in popularity.