Tomorrow (that’d be Friday, June 5), I’ll be winging my way south
to Winston-Salem (hey, aren’t those both cigarettes?!), North Carolina.
I’ll be attending the annual National Conference of ALHFAM, otherwise
known as The Association for Living History, Farm and Agricultural Museums.
Its membership is comprised of all sorts of employees and supporters
of historic sites and museums, and other assorted institutions. I’ve been
to several Regional ALHFAM conferences, but never a National. However,
based on those, I’m sure I’ll have a grand time!
In any event, I hope to be posting a few entries during the next several
days from the Sunny South, both historic foods-related and not.
In the meantime, here’s another Syllabub receipt. Although it seems likely
that it came originally from Hannah Glasse’s cookbook, it reappeared
in a manuscript cookbook from Raleigh, NC, that was begun circa 1842.
It can be found in The Backcountry Housewife, Vol Improved. A study of 18th-century foods: To which is added sixty-five useful and savory receipts with discourses on the art & mystery of cookery
Note the instruction to take the mixture and “hold it under the cow and milk into it”
in order to create that all-important froth.
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Syllabub a la haute
Put into a bowl a bottle of either red, or white, wine,
ale, or cider, sweeten it and grate in either nutmeg or
cinnamon; then either hold it under the cow and milk
into it, till it has a froth on top, or heat new milk as hot
a[s] if fresh from the cow and pour it in from the spout
of a teapot holding your hand pretty high, strew over
a handful of currants plumped before the fire.
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