Okay, so those aren’t exactly the words, but, hey! they work. I’m thinking,
obviously, of the late Hawaiian singer Don Ho’s signature tune, “Tiny Bubbles.”
“Tiny bubbles in the wine
Make me happy,
Make me feel fine.”
Yep, you guessed it, another receipt for a Sillabub/Sylabub/Sillibub. This one
is from Pleasures of Colonial Cooking the published version of the Ashfield
Receipt Book, which was kept by the family while in New York City and New Jersey
from the 1720s to the 1770s. A receipt book, also known as a manuscript cookbook,
was typically kept by the female head of a household. It contained all her receipts and
cooking and household tips that provided a road map, if you will, to a home’s daily
upkeep. These small family treasures often contained several generations’ worth
of favorite, tried and true dishes. They were passed from one female relative to another, particularly
at the time of a marriage. These tiny volumes, in use during specific periods
of time, offer a glimpse into the familial lives of past centuries’ busy households.
To make Whip Sillabubs
Take a pint of Cream and put to it the pareing
of half a Lemon and a little stick of Cinnamon.
Sweeten it to your Taste, and let it stand two hours.
Then put to it half a pint of Sack, the juice of one
Lemon, and whip it up, and as the froth rises,
take it off with a Spoon and lay it on a Seive.
Then take your Sillabub Glasses, fill them about
a quarter full with Sack, Claret, or white wine.
Sweeten your wine with Sugar and fill up your
Glasses with the Froth.