i was excited to participate in this year's small web potluck since i missed it last year. the theme this time is "the color yellow" which was broad enough to induce decision paralysis. i decided to commit to making a lemon syllabub because it's 1) yellow (enough) 2) tasty sounding and 3) something i'd never try making myself otherwise.

so, let's go! no dithering effect on the photos today, The Syllabub must be viewed with respect in ultra HD.

the final product (spoiler alert)

a syllabub (or solybubbe, sullabub, sullibib, etc.) is a british dessert that was popular in the 16th to 19th century. it could be a pudding or beverage depending on the recipe, made by curdling cream with wine or cider, making a sweet and frothy holiday dessert. sounds appetizing...!?

i first learned about this looking at the wikipedia article for an 18th century cookbook called The Art of Cookery Made Plain and Easy by Hannah Glasse. the chapters are so funny because they're mostly normal with the occasional click-baity title:

• Chapter 1: Of Roasting, Boiling, &c.
• Chapter 2: Made Dishes.
• Chapter 3: Read this Chapter, and you will find how expensive a French Cook's Sauce is.
• Chapter 4: To make a Number of pretty little Dishes fit for a Supper, or Side-Dish, and little Corner-Dishes for a Great Table; and the rest you have in the Chapter for Lent.
• Chapter 5: Of Dressing Fish.

i guess the existence of a "side" dish presupposes the concept of a "corner" dish huh. anyway, this particular chapter caught my eye:

• Chapter 16: Of Cheesecakes, Creams, Jellies, Whipt Syllabubs, &c.

a whipped what now? i kept thinking about this syllabub thing for a week and then decided i had to experience it first hand myself.

i followed this recipe from a colonial america focused blog (apparently george washington owned a copy of that cookbook i mentioned earlier).

this modernized recipe was pretty simple to follow—it only uses heavy cream, sugar, white wine, and lemons. there were some other recipes i found that called for sherry but i hate the taste of sherry so no thanks.

the ingredients all lined up

then all you had to do was whip it all together until it was light and fluffy. so easy! (except i had a mishap where i dropped the mixing bowl into the sink and syllabub juice exploded everywhere. it got all over the counter and cabinets and i used up the rest of my friend's paper towels trying to clean it up and then we had to go to target to buy more. jesus that was embarrassing)

not a very pretty progress image

the end result was delicious! only slightly alcoholic, but very sweet and creamy. i think it tastes like a fluffier lemon yogurt. my partner says it reminds them of cheesecake or whipped yoplait cups. my friends said it was like unfrozen froyo. i'd be happy to make this again, maybe waiting for the cream and wine to separate so i can drink it like an extra foamy guinness :-P

one delightful glass of lemon syllabub

i will end this post with an amazing quote from Thersites (1537):

You and I... Muste walke to him and eate a solybubbe."