Wednesday, December 10, 2014

Sillabub (Sillibub, Syllabub)

Sillabub - One quart of rich cream beat until frothy, grate one half nutmeg over it, add wine or rum.-Harriet Arnow

This Nashville Christmas treat has British origins and is mentioned in Samuel Pepys diary in 1663. I first read about it in Nashville history literature. Authors of local history, Miss Jane Thomas, Alfred Crabb and Harriet Arnow, each included sillabub in their tales of Nashville Christmas fare.

Susanna McGavock Carter, a slave on the Belle Meade plantation was well know in Nashville for her excellent sillabub.

Syllabubs and Possetts - Historic Food

Lady Rachel Fane's Syllabub

Past is Present

Madeira Syllabub

Syllabubs and fools are among the simplest, best and most characteristically English desserts. Both are versatile; to make syllabub, you could use just about any white or fortified wine; Madeira is particularly good.

Six individual syllabubs.
-2 cups heavy cream
-½ cup Sercial Madeira
-a little sugar
-3 egg whites
-grated zest of a lemon
1. Whisk the Madeira and sugar into the cream and whip it until the liquids marry.
2. Add the whites and zest and whip the syllabub until it begins to form peaks.
3. Divide the syllabub into six pretty glasses and chill for at least four hours before serving.

Notes: - As inferred in the introduction to the recipe, you can substitute other wines for the Madiera. Dry wines--crisp whites or fino Sherry, for instance--are not a good idea, but otherwise anything goes. Madeira, however, is our favorite. - Buy good eggs to reduce any risk of salmonella. If you are reluctant to use raw eggs, omit them. The syllabub will be runnier, but no less traditional or good.