Mix a quart of cream, not too thick, with a pint of white wine, and the juice of two lemons; sweeten it to your taste; put it in a broad earthen pan; then whisk it up. As the froth rises, take it off with a spoon, and put it in your glasses, but do not make it long before you want them.
Everlasting Syllabub—very excellent.
Take a quart and half a pint of cream, one pint of Rhenish wine, half a pint of sack, the juice of three lemons, about a pound of double-refined sugar, beaten fine and sifted before you put it into the cream. Grate off the rinds of the three lemons used, put it with the juice into the wine, and that to the cream. Then beat all together with a whisk just half an hour; take it up with a spoon, and fill your glasses. It will keep good nine or ten days, and is best three or four days old.
Solid Syllabub.
Half a pint of white wine, a wine-glass of brandy, the peel of a lemon grated and the juice, half a pound of powdered loaf-sugar, and a pint of cream. Stir these ingredients well together; then dissolve one ounce of isinglass in half a pint of water; strain it; and when cool add it to the syllabub, stirring it well all the time; then put it in a mould. It is better made the day before you want it.
Whipt Syllabub.
Boil a quart of cream with a bit of cinnamon; let it cool; take out the cinnamon, and sweeten to your taste. Put in half a pint of white wine, or sack, and a piece of lemon-peel. Whip it with a whisk to a froth; take it off with a spoon as it rises; lay it on the bottom of a sieve; put wine sweetened in the bottom of your glasses, and lay on the syllabub as high as you can.
Taffy.
Two pounds of moist sugar, an ounce of candied orange-peel, the same of citron, the juice of three lemons, the rind of two grated, and two ounces and a half of butter. Keep stirring these on the fire until they attain the desired consistency. Pour it on paper oiled to prevent its sticking.