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Susan Gilbert cookbook, 1848-1887
Page 145
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Solid Syllabubs Take a pint of cream, about half a one of white wine, the juice of two lemons + the rind of one grated; sweeten it to your taste, then whip it up thick + put it in your glasses. A Lemon Posset Put the juice of two lemons into a china dish, make it pretty sweet with fine sugar + let some of the peel be steeped in it until you have boiled a pint of cream, which must be sweetened also, then take out the peel and put your cream while hot into a teapot, then pour it on the juice + sugar, holding the teapot as high as you possibly can; when your posset is cold, stick it with bits of orange and citron peel.
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Solid Syllabubs Take a pint of cream, about half a one of white wine, the juice of two lemons + the rind of one grated; sweeten it to your taste, then whip it up thick + put it in your glasses. A Lemon Posset Put the juice of two lemons into a china dish, make it pretty sweet with fine sugar + let some of the peel be steeped in it until you have boiled a pint of cream, which must be sweetened also, then take out the peel and put your cream while hot into a teapot, then pour it on the juice + sugar, holding the teapot as high as you possibly can; when your posset is cold, stick it with bits of orange and citron peel.
Szathmary Culinary Manuscripts and Cookbooks
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