Posted by: hearttohearthcookery | February 19, 2023

Till it Froth-A Taste of Hearth Cooking

After a little of the sack (very dry sherry) and a little of the cream have been added together in a pewter bowl for the receipt (recipe) To make a very fine Sillabub beat them till it froth.  Pictured a birch twig whisk is being used to create the froth and the froth (bubbles) is the most important part of this receipt.

After a little of the sack (very dry sherry) and a little of the cream have been added together in a pewter bowl for the receipt (recipe) To make a very fine Sillabub beat them till it froth.  Pictured a birch twig whisk is being used to create the froth and the froth (bubbles) is the most important part of this receipt.

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Posted in Birch twig whisks, confectionery, culinary history, food, food history, receipts, recipes, syllabubs | Tags: , , , ,

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