The Historical Delight of Everlasting Syllabub: An Easy Recipe for a Classic Dessert
Everlasting syllabub, despite its whimsical name, is a dessert steeped in history and seriousness. This frothy delight made waves in the culinary world during the 16th century, with documented appearances as far back as Samuel Pepys’ diary entries. Pepys recounted a delightful experience involving syllabub at Commissioner Pet’s house, establishing the dish’s place in social affairs of the time.
Syllabub originally began as a drink combining wine, cream, and lemon juice, which would curdle and separate, leading to a visually distinct presentation similar to a root beer float. Over the years, modifications led to the creation of the steadfast dessert we recognize today, known as everlasting syllabub. The recipe evolved by reducing the wine and substituting with more sugar for stabilization, leading to a fluffy, creamy treat beloved by many.
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)
To ensure you respect the historical context, using ingredients close to what was available in the 18th century will render the best flavor; a good-quality wine is crucial since it will be unmasked in the final dessert.
Step-by-Step Instructions:
Mix the Base: Start by adding the powdered sugar and heavy cream to a bowl, mixing at a medium speed until the sugar dissolves.
Add Juices and Flavors: Incorporate the orange juice (strained to avoid pulp), lemon zest, orange flower water, and your choice of wine into the mixture.
Whip It Up: Blend on high until fluffy, reaching a consistency reminiscent of whipped cream— but be cautious not to overmix lest it turns into butter!
Serve or Chill: If serving immediately, spoon the syllabub into glasses, or refrigerate it to allow it to hold its shape until serving.
Historically, it took an impressive half-hour of manual whisking for the final texture. Yet, given the advancements in modern kitchen tools—such as electric mixers—preparation becomes an easy task in mere minutes.
Celebrating Hannah Glasse’s Legacy
Hannah Glasse's The Art of Cookery Made Plain and Easy was revolutionary not only for its accessible recipes but also for its direct address to women and servant cooks. Her approach was refreshingly informal, breaking away from the complex language of previous cookbooks.
In her dedication to clarity, Glasse emphasized practical guidance suited for the "lower sort," offering relatable instructions that simplified cooking for the non-professionals. The book remained in print for over a century and became a staple in many English-speaking households, including notable figures like Benjamin Franklin and Thomas Jefferson.
But amidst the praise, Glasse faced skepticism—some doubted a woman could write such a practical cookbook, while others criticized its biases. Nonetheless, her text provided culinary inspiration and a structured foundation for countless kitchens, bridging gaps across various social classes.
Today, everlasting syllabub encompasses not just an airy dessert, but a slice of culinary history that invites everyone to indulge in its lightness while appreciating its rich backstory. With its simplicity and elegance, it's the perfect summer treat.
If you haven’t tried your hand at this historical recipe, make no excuses—whip up a batch of this fluffy delight today! Whether enjoyed alone or paired over fresh berries, persisting flavors of orange and wine create a soft and pleasing dessert reminiscent of bygone lavish dinners. Celebrate culinary heritage, gather some friends, and bask in this ever-lasting treat on a warm day.
Part 1/7:
The Historical Delight of Everlasting Syllabub: An Easy Recipe for a Classic Dessert
Everlasting syllabub, despite its whimsical name, is a dessert steeped in history and seriousness. This frothy delight made waves in the culinary world during the 16th century, with documented appearances as far back as Samuel Pepys’ diary entries. Pepys recounted a delightful experience involving syllabub at Commissioner Pet’s house, establishing the dish’s place in social affairs of the time.
Part 2/7:
Syllabub originally began as a drink combining wine, cream, and lemon juice, which would curdle and separate, leading to a visually distinct presentation similar to a root beer float. Over the years, modifications led to the creation of the steadfast dessert we recognize today, known as everlasting syllabub. The recipe evolved by reducing the wine and substituting with more sugar for stabilization, leading to a fluffy, creamy treat beloved by many.
The Effortless Recipe for Everlasting Syllabub
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
Part 4/7:
To ensure you respect the historical context, using ingredients close to what was available in the 18th century will render the best flavor; a good-quality wine is crucial since it will be unmasked in the final dessert.
Step-by-Step Instructions:
Mix the Base: Start by adding the powdered sugar and heavy cream to a bowl, mixing at a medium speed until the sugar dissolves.
Add Juices and Flavors: Incorporate the orange juice (strained to avoid pulp), lemon zest, orange flower water, and your choice of wine into the mixture.
Whip It Up: Blend on high until fluffy, reaching a consistency reminiscent of whipped cream— but be cautious not to overmix lest it turns into butter!
Part 5/7:
Historically, it took an impressive half-hour of manual whisking for the final texture. Yet, given the advancements in modern kitchen tools—such as electric mixers—preparation becomes an easy task in mere minutes.
Celebrating Hannah Glasse’s Legacy
Hannah Glasse's The Art of Cookery Made Plain and Easy was revolutionary not only for its accessible recipes but also for its direct address to women and servant cooks. Her approach was refreshingly informal, breaking away from the complex language of previous cookbooks.
Part 6/7:
In her dedication to clarity, Glasse emphasized practical guidance suited for the "lower sort," offering relatable instructions that simplified cooking for the non-professionals. The book remained in print for over a century and became a staple in many English-speaking households, including notable figures like Benjamin Franklin and Thomas Jefferson.
But amidst the praise, Glasse faced skepticism—some doubted a woman could write such a practical cookbook, while others criticized its biases. Nonetheless, her text provided culinary inspiration and a structured foundation for countless kitchens, bridging gaps across various social classes.
Conclusion: Indulging in History
Part 7/7:
Today, everlasting syllabub encompasses not just an airy dessert, but a slice of culinary history that invites everyone to indulge in its lightness while appreciating its rich backstory. With its simplicity and elegance, it's the perfect summer treat.
If you haven’t tried your hand at this historical recipe, make no excuses—whip up a batch of this fluffy delight today! Whether enjoyed alone or paired over fresh berries, persisting flavors of orange and wine create a soft and pleasing dessert reminiscent of bygone lavish dinners. Celebrate culinary heritage, gather some friends, and bask in this ever-lasting treat on a warm day.