Another way.
To four quarts of new milk warmed, put from a pint to a quart of buttermilk strained, according to its sourness; keep the pan covered until the curd be of a firmness to cut three or four times across with a saucer, as the whey leaves it: put it into a shape, and fill up until it is solid enough to take the form. Serve with cream plain, or mixed with sugar, wine, and lemon.
London Syllabub.
Put a pint of port or white wine into a bowl, nutmeg grated, and a good deal of sugar, then milk into it near two quarts of milk, frothed up. If the wine be not rather sharp, it will require more for this quantity of milk.
In Devonshire, clouted cream is put on the top, and pounded cinnamon and sugar.
Staffordshire Syllabub.
Put a pint of cyder, and a glass of brandy, sugar, and nutmeg into a bowl, and milk into it; or pour warm milk from a large teapot some height into it.
Devonshire Junket.
Put warm milk into a bowl; turn it with runnet; then put some scalded cream, sugar and cinnamon on the top, without breaking the curd.