syllabub การใช้

• Syllabubs, also likely Saxon, are from the same period.
• And whipped cream began to supplant the syllabub topping.
• Wikipedia fits perfectly into the class syllabub as it highlights all of the above.
• Syllabub and wassail are Medieval recipes.
• These are mixed with things like bagels, Calvados syllabub and sweet and salty peanut cookies.
• Dairy maids in Renaissance days made syllabub by milking cows directly into pails containing sherry or sweet wine.
• The name " Syllabub " has different connotations in the UK, being the name of a traditional dessert.
• In a 1670 work by Sir Kenelm Digby, a recipe for syllabub appears, attributed to the countess.
• "I guess we should get ready for instant flummery and microwave syllabubs, " he says, laughing.
• Today's version of syllabub is typically made with cream instead of milk, but it still features sherry or cider.
• It then provides recipes for " pasties, cooked and prepared meats, syllabub, cakes, pies, puddings and other desserts.
• Syllabub : An ancient drink, formerly a dessert made with frothed milk and cider, that has evolved into a sherry-spiked punch.
• There are articles on lemons, potted meat, mayonnaise, pizza, syllabubs, truffles, and on the cuisines of Spain and Morocco.
• So did sister Lynn Redgrave, who concluded her book with recipes for everything from soda bread to " Lynn's Lemon Syllabub ."
• A thick mixture known as Syllabub was created by milkmaids squirting milk directly from a cow into a container of cider, beer, or other beverage.
• Boston merchants advertised wine glasses, jelly glasses, syllabubs, decanters, sugar pots, barrel cans, punch bowls, bird fountains, and candlesticks.
• The word " posset " is mostly used nowadays for a cold set dessert loosely based on the drink, containing cream and lemon, similar to syllabub.
• And her bills of fare were " carefully detailed " with " a buttered apple pie, an almond custard or a syllabub  the dessert of the age ."
• "' Syllabub "'is an English sweet frothy drink which was popular from the 16th to 19th centuries, and a dessert based on it, which is still eaten.
• Evening meals were superb, featuring appetizers like smoked venison salad, artfully prepared local fish, beef and lamb, and desserts like strawberry syllabub and mango pavlova, with a carafe of good house wine.