Syllabubs were traditional English desserts made by churning fresh milk or cream, sugar, eggs and cider or wine until it becomes a frothy mixture. Developed during the Tudor dynasty (1485-1603), syllabubs remained a popular dessert in the United States through the 1800s. Today syllabubs are still popular in England and are made of whipped cream, sugar and white wines flavored with lemon or other fruit.
Tinsmith, Mike Runyon, made this reproduction Syllabub churn, which acts as a whisk and aerates the ingredients to create this dessert. This churn features a perforated dasher and works with an up and down movement. A small hole at the top near the dasher handle allows air to enter the cylinder. This churn can also be used to prepare fresh whipped cream.
Enjoy making this easy but elegant dessert at home by following this simple historic recipe. Take two porringers (about 2 cups) of cream and one cup of white wine (or cider), grate in the skin of lemon, take the whites of three eggs, sweeten to your taste, then whip it with a whisk (syllabub churn), take off the froth as it rises and put it into your syllabub glasses or pots, and they are fit for use. Reproduction syllabub churns are available through the tin shop.
(Recipe from American Cookery by Amelia Simmons, 1796)
For additional recipes follow this link: Historic Recipes