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Everlasting , or Solid Syllabubs

A chilled lemon wine cream dessert made by mixing cream, sugar, wine, and lemon zest, then beating and refrigerating.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Everlasting , or Solid Syllabubs

Ingredients

Directions

Make the syllabub

  1. In a deep pan, mix the cream, refined sugar, white wine, and sweet wine.

  2. Add the grated peel and juice of the lemons.

  3. Beat the mixture for 30 minutes until frothy.

Serve

  1. Pour into glasses and refrigerate.

  2. It will keep for up to 10 days in a cool place.

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

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

  2. White wine + lemontop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

    Shared aroma: decanal (soap, orange peel).

  4. White wine + winetop 14% of all pairs
    Smell alikemoderate
    Cooked together14 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Cream + white winetop 16% of all pairs
    Smell alikelow
    Cooked together1,760 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

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

What each ingredient does

Cream
Whips into a light foam and gives the drink its rich, thick body.
Refined sugar
Sweetens the drink and balances the sharpness of the lemon and wine.
White wine
Adds acidity and wine flavour, and thins the mixture slightly.
Sweet wine
Adds extra sweetness and aromatic wine flavour.
Lemon juice
Adds acidity that thickens the cream and gives a bright, tart flavour.
Lemon peel
Contributes fragrant citrus oils that add aroma.

The step that matters

Beat until frothy, not past it. The acid from the lemon and wine thickens the cream as it stands. Beating adds air and gives the froth its body, but overbeating can push the cream toward grainy, butter-like texture, so stop once it is frothy.

Swap the lemon

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

  1. Strawberryfits better
  2. Vanillafits better
  3. Applefits better
  4. Lemonthe original

Fit is the average pairing score against cream, sugar, white wine, wine. 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.

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