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Dessert

Whip Syllabub

A dessert made by whipping cream and folding it into a mixture of sweet wine, lemon juice, brandy, sugar, and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lemon and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Whip Syllabub

Ingredients

Directions

Whip and combine

  1. Whip the cream until soft peaks form.

  2. In a bowl, mix the sweet wine, lemon juice, brandy, sugar, and grated nutmeg.

  3. Gently fold the whipped cream into the mixture.

Fill and serve

  1. Nearly fill custard cups with the mixture.

  2. Top each cup with a spoonful of the whipped cream.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Wine + brandytop 9% of all pairs
    Smell alikemoderate
    Cooked together2,427 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Wine + lemontop 13% of all pairs
    Smell alikelow
    Cooked together6,157 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Heavy cream
Whipped into a foam whose trapped air gives the dessert its light, airy texture.
Sweet wine
Provides the liquid base and sweetness that carries the other flavours.
Lemon juice
Adds acidity that brightens the sweetness and balances the rich cream.
Brandy
Adds a strong, warming aroma and depth of flavour.
Granulated sugar
Adds sweetness and helps balance the acidity of the lemon and wine.

The step that matters

Fold the whipped cream gently. Whipped cream holds its air through the air bubbles it traps. Stirring vigorously knocks that air out, so the syllabub turns dense and loses its light texture.

Swap the lemon

How well each one fits the dish's main ingredients (cream, wine, brandy, sugar, nutmeg):

  1. Vanillafits better
  2. Figfits better
  3. Raisinfits better
  4. Lemonthe original

Fit is the average pairing score against cream, wine, brandy, sugar, nutmeg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More syllabub recipes

Whipped 15Staffordshire 7Lemon 6Birthday 3 See all 113 →

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