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Dessert

To Make Syllabub

A frothy dessert made from cream, sweet wine, brandy, sugar, lemon juice, 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 ↓

To Make Syllabub

Ingredients

Directions

Make the syllabub

  1. In a large bowl, combine the cream, sweet wine, brandy, sugar, and lemon juice.

  2. Whisk the mixture well until frothy.

  3. Remove the froth with a spoon and set it aside on a large sieve.

  4. If the mixture does not froth well, add 3 drops of rennet or the whites of 2 eggs.

Serve

  1. Fill glasses three-quarters full with the liquid mixture.

  2. Sprinkle a little grated nutmeg on top of each glass.

  3. Add the reserved froth over the nutmeg.

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
Provides the rich body and fat that whisk into a stable, airy froth.
Sweet wine
Adds sweetness and acidity that balance the richness of the cream.
Brandy
Adds alcohol flavour and aroma to the dish.
Lemon juice
Adds acidity that brightens the flavour and cuts the richness of the cream.

The step that matters

Whisking until frothy. Cream must be whisked enough to trap air and form a froth, but not so far that it turns grainy or buttery. The froth is then skimmed off and set on top, so the froth needs to be stable enough to hold its shape.

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.

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

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