Bohemia Village Voice  Bohemia Village Voice

For bohemians everywhere

Syllabub

Syllabub

By Sarah Janes, June 2010

Syllabub

Syllabub

This very delicious and easy to make dessert is of great historical import to Bohemia, being one of the chief draws to the area and at least partly responsible for the name Bohemia itself. Follow either of the recipes below for instant transportation to the glory days of Olde Bohemia!

You hawk, you hunt, you lie upon pallets,
You eat, you drink (the Lord knows how!);
We sit upon hillocks, and pick up our sallets,
And drink up a syllabub under a cow.”

A syllabub under a cow
The traditional technique: having put a bottle of red or white wine, ale or cyder, into a China bowl, sweeten it with sugar, and grate in some nutmeg. Then hold it under the cow, and milk into it until it has a fine froth on the top. Strew over it a handful of currants cleaned, washed, and picked, and plumped before the fire.

The slightly more modern Mrs Beeton
This method follows  a different approach:-

Ingredients

  • 900ml (1½ pints) Milk
  • 600ml (1 pint) Sherry or White Wine
  • ½ Grated Nutmeg
  • Sugar, to taste

Preparation

  • 1. Put the wine into a bowl, with the grated nutmeg and plenty of caster sugar add the milk and whisk.
  • 2. Clotted cream may be laid on the top, with ground cinnamon or nutmeg and sugar.
  • 3. A little brandy may be added to the wine before the milk is put in. In some counties, cider is substituted for the wine. When this is used, brandy must always be added.
  • 4. Warm milk may be poured on from a spouted jug or teapot, but it must be held very high. Sufficient for 5/6 persons. Seasonable at any time.

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