S Y L L A B U B S 

To make a fine Syllabub from the Cow. 
Sweeten a quart of  cyder  with  double refined sugar,  grate  nutmeg  into it, then milk your cow into your liquor, when you have thus added what quantity of  milk  you think proper, pour half a pint or more, in proportion to the quantity of syllabub you make, of the sweetest  cream  you can get all over it. 
 
 
A Whipt Syllabub. 
Take two porringers of  cream  and one of  white wine,  grate in the  skin of a lemon,  take the  whites of three eggs,  sweeten it to your taste, then whip it with a  whisk,  take off the froth as it rises and put it into your  syllabub glasses  or pots, and they are fit for use. 




American Cookery


Amelia Simmons


1798








Northampton


Massachusetts











































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