Part 3/7:
Today's rendition of everlasting syllabub is rooted in a recipe from Hannah Glasse's renowned 1747 cookbook, The Art of Cookery Made Plain and Easy. Glasse’s instructions detail a surprisingly straightforward method for creating this dessert; there’s no real cooking involved— just a quick blend of ingredients!
Ingredients Needed:
1 ¼ pints (590 mL) of heavy cream
¼ pint (120 mL) of sack wine (or a suitable substitute like white port or dry Riesling)
The juice of one orange
Zest of one large lemon (or two small)
½ pound (227 g) of powdered sugar
1 teaspoon of orange flower water