Chap-books of the Eighteenth Century / With Facsimiles, Notes, and Introduction

by John Ashton

A whipt Sillibub extraordinary.

Take a Quart of Cream and boil it, let it stand till it is cold; then take a Pint of White Wine, pare a Lemon thin, and steep the peel in the Wine two Hours before you use it; to this add the Juice of a Lemon, and as much Sugar as will make it very sweet: Put all this together into a Bason, and whisk it all one way till it is pretty thick. Fill your Glasses, and keep it a Day before you use it; it will keep three or four Days. Let your Cream be full Measure, and your Wine rather less. If you like it perfumed, put in a Grain or two of Amber-grease.