18th Century Syllabub
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 27.75
- Health score: 1.00
- Weight Watcher points: 26.00
Summary
18th Century Syllabub requires about 45 minutes from start to finish. This recipe serves 4. For $2.12 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 538 calories, 4g of protein, and 44g of fat per serving. Head to the store and pick up heavy cream, juice of lemon, gratings of nutmeg, and a few other things to make it today. 1 person were glad they tried this recipe. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Foodista. Overall, this recipe earns a not so excellent spoonacular score of 17%. If you like this recipe, you might also like recipes such as 18th Century Syllabub, Century Egg Salad, and 21st-Century Green Top Salad.
Ingredients
heavy cream1 pint
juice of lemon1 null
t new york malmsey madeira0.33333334 cup
gratings of nutmeg9 servings
rosemary sprigs4 servings
sugar5 tablespoons- riesling wine0.75 cup
Instructions
Step 1
Pour the Riesling wine, bruised rosemary needles, 1/2 the lemon rind, 2 T Madeira and 2 T of sugar into a container shake and let steep for an hour, covered.Whip the cream with all but 2 T of the sugar, the lemon rind, nutmeg and the Madeira.Stir c. of the cream mixture into the wine (remove the rosemary needles if you would like) and pour the wine into 4 glasses. Top with the cream and put a sprig of rosemary in the glass.May I advise, this is best the next day (which is how it was often done) if you leave the rosemary in, the herb flavors the magic wine at the bottom...use a spoon and dunk down... or be wild and get a syllabub moustache!
Categories
Dish Types: antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre
Diets: gluten free, lacto ovo vegetarian