The History of Syllabub and Pisco Syllabub

November 26, 2018 SouthAmerica

The first time I learned about Syllabub was while reading Annabel Langbein’s book “The Free Range Cook, Simple Pleasures.” Since then I have been making Syllabub from time to time. While doing so, I wanted to learn more about how Syllabub started as a recipe. Because it is a very simple dessert recipe, it does not require many ingredients, and it is tasty.

A Syllabub is what some would consider as the mother of milkshakes. In Colonial America it was very common for people to have a cow or cows to milk, thus the milk was always fresh. Also, most of the people would consume alcohol; wine was very popular as was beer. Due to not having a good water purification system, alcohol was safer to drink. It is believed they used sherry as well. Some old accounts indicate that cider was mixed with fresh milk. Farmers will take the cider pail into the barn and milk the cow right there.

This recipe was brought to us from England making it a very classic old recipe. It dates back to the 16th century. A syllabub always included fresh milk, cream, and other ingredients to add flavor such as nutmeg or lemon. Today we add other flavors to it. Its name comes from the combination of two words “sillery,” which back then was known as the best wine in England, and a “bub” a colloquial name for a bubbling drink.

This dessert has been popular since the first accounts and had remained in fashion during the eighteenth and nineteenth centuries. I am glad that this delicious dessert has not gone out of fashion.

Today not everybody has a cow or access to fresh milk. Nonetheless it’s relatively easy to bring this old colonial recipe to our our twenty-first century tables. Initially syllabub was enjoyed alone, now there are some recipes where syllabub is served with fruit and cookies. A syllabub can be enjoy with Pisco and in many other varieties as shown below with this delicious Pisco Syllabub.

southamericatotheworld.com — Pisco Syllabub with mixed berries

The recipe I am presenting here adds a Peruvian touch to syllabub. I am using Pisco instead of wine. Pisco the Peruvian brandy that is commonly enjoyed in a Pisco Sour, and this is why for this syllabub I am flavoring it with a Persian Lime grind and zest. Something that hasn’t changed is the fact that a syllabub has to be served cold. The silkiness, and sweetness combined with the alcohol makes of this old recipe a very enjoyably light dessert.

Ingredients:

1 cup heavy whipping cream (half a pint)

1/4 cup Pisco (Pisco Barsol-Quebranta)

1 Persian lime zest and juice

1/4 cup super fine sugar

Preparation

In a bowl add the cream and start whisking while adding the sugar, continue whipping it until peaks start to form. Afterwards add the Pisco, lime zest and juice while folding it in gently until fully mixed. Cover and refrigerate for at least half an hour before serving. The syllabub can be stored up to three days, but I know it wont last that long.