History's Fluffiest Dessert! - Everlasting Syllabub

This is the easiest recipe I've done on Tasting History, and it's also one of the best; a wonderful summery dessert. The recipe comes from Hannah Glasse's 18th Century, The Art of Cookery Made Plain and Easy, and the dish lives up to the book's promise.

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EVERLASTING SYLLABUB
ORIGINAL 18TH CENTURY RECIPE (From The Art of Cookery Made Plain and Easy by Hannah Glasse)
To Make Everlasting Syllabub Take five half pints of thick Cream, and half a Pint of Sack, the Juice of two Seville Oranges, or Lemons, grate in just the yellow Rind of three Lemons, and a Pound of double-refined Sugar well beat, and sifted. Mix all together with a Spoonful of Orange-flower Water, beat it well together with a Whisk half an Hour, then with a Spoon fill your Glasses.

MODERN RECIPE
INGREDIENTS
- 1 1/4 pint (590ml) heavy cream (or double cream)
- 1/4 pint (120ml) of a medium sweet wine (white port, sherry, etc)
- The Juice of 1 orange
- The Zest of 1 large lemon (or 2 small)
- 1/2 pound (227g) powdered sugar
- 1 tsp orange blossom water

METHOD
1. Mix the cream and sugar together in a large bowl until sugar is dissolved.
2. Whisk in the remaining ingredients.
3. Whisk either by hand for 30 minutes or with an electric mixer until you form stiff peaks.
4. Serve or refrigerate for up to 3 days.

PHOTO CREDITS

#tastinghistory #easyrecipes #syllabub #historicrecipes #dessert

[TastingHistory]

EDIT: There was a typo in my script. It should be 1/4 Pint (120ml) of Sack Wine rather than the 1/2 Pint I mentioned. Mea Culpa!

[john]

I like how he says to scoop it into serving glasses like I'm not going to eat all of it out of the mixing bowl.

[shannonmcnally]

"I garnished it because I'm fancy."

You're damn right you are, Max. Shine on you crazy diamond.

[gideonjones]

She's throwing shade at everyone in the room there. "They're too stupid to understand you chefs and you're too pretentious to care"

[AaronRotenberg]

You can't convince me that "Everlasting Syllabub" is not a Willy Wonka product.

[sadrevolution]

I am all for a trend that has everyone eating straight drunken whipped cream out of a glass with a spoon and no shame.

[joyuna]

Everyone else during quarantine: whipping up instant coffee
This channel during quarantine: whipping up EVERLASTING SYLLABUB
Excellent!

[carlingnugent]

I dont think it's condescending. I think shes actually throwing shade at pretentious chefs and I LOVE it.

[naerwyn]

I actually think Hannah Glass was being back-handed with her opening statement, not to the "poor girls" but to the "high cooks" with their fancy, flowery-language. They were probably... /French/.

[debayeuxchats]

A'ight, I know the recipe for 50 people might be a bit much for the average person, but all I can think is how great this would be for a wedding dessert. EDIT: It came out to about $1.03 a person, using the ingredients I was able to quickly find online. this assumes the white port bottle costs $50, I wasn't sure how much it should cost so I picked the most expensive one on the list. I also excluded any taxes you may find in your state. Seeing as how a wedding cake slice usually starts at $3, and you can store this for a couple days, I think this is a pretty good deal.

[karinefonte]

"White Port, not exactly an easy thing to find..." Except for me, hailing from Porto, Portugal!

[roefane]

My 5 year old daughter found this video. This is what happened:

1) she cackled like an evil witch because “syllabub” is such a funny word
2) DEMANDED that I drop everything and watch it with her. (I was showering at the time)
3) She has asked that I make this for her birthday.

Needless to say, I am subscribed. Food plus history, that both my small human and myself can enjoy - sold.

[sunshinesue]

Syllabub is mentioned in the book “The Princess Bride” (not the movie) by William Goldman…so I looked online to find out what it was, and that is what lead me to your channel! 😊

[peterschaffter]

My first attempt failed. The cream curdled immediately when the aromatics were added. Dauntless, I gave it 15 minutes with the hand mixer before conceding defeat and deciding to try again, this time using the method I normally follow for this type of confection: beat the cream to a soft whipped consistency, then beat in the sugar, then the aromatics one at a time, then continue beating until the desired consistency is achieved. Perfection! The result was delicious. The hint of orange water immediately transported me back in time--just what you want from a historical recipe. I can hardly wait for February, when the Seville oranges come to market. Seville oranges are nothing like regular oranges, being bitter rather than sweet. I'm imagining a whole new taste experience. Thanks for this video.

[ariadneschulz]

I like you. Particularly the bad jokes. You're fun.

[stickywarp]

Max: I made this for the four of us a few days ago to test it out on all of us. The raves were deafening! The next afternoon we were tasked to make a dessert for 30-40 people and I decided, without question, to make a triple recipe for that. I served it in plastic champagne glasses with orange peel garnish. AgaIn, people were so entranced with it and with the added bonus of its history.

Well, I brought half of it home with me and thought about how fast we were going to have to eat it, since you mentioned that it's only good for about 3 days in the fridge. This morning I noticed that it had partially seperated with some clear liquid at the bottom of the tub. And then, I had a thought:

It's cream! Why not churn the stuff in an ice-cream churn. I have one made in Japan that you throw the barrel into the freezer. Off I went, worried about the alchohol preventing the cream from freezing. But, it didn't!!! I hope you mention this sometime in the future for it makes a delicious frozen treet and lasts much longer in the freezer than the fridge!

Great presention, BTW!
Mike Keach
Tampa, FL.

[cuanchulainn]

I love how much he loves his craft, it's so obvious that he's enjoying himself making these goods and showing them to the world ;w;

[sophiestrano]

I laughed at “and I’ve called every Trader Joe’s- no ambergris” I work at Trader Joe’s and honestly yes people ask questions like that

[theroamingrousse]

For 1, you just seem like one of those people who genuinely is kind and deserves good things so I'm happy to see the success of this channel! I've been enjoying it since the spring and love it. 2, I actually had syllabub (more of the whipped drink) in Colonial Williamsburg and have it in their Tavern cookbook but never tried recreating it. My dad is out of the hospital and is very underweight so we are trying to fatten him up again. For some reason, citrus is one of the only flavours he's feeling right now so I made this and he loved it! It's great too because it's light but also calorie-dense so it works with his tiny appetite. Obvi, my mom and I are also enjoying it sans needing the cals - oh well! gros bisous

[Smallpotato]

Clarissa Dickson Wright (one of the Two Fat Ladies) did a wonderful documentary on the BBC on Hannah Glasse. Very fun and very instructive. Glasse filled the perfect niche for that time: usually, only the nobility had dinner parties, to show off their wealth, and it was in vogue to hire expensive professional French cooks. But during the 18th century, the middle classes became wealthier and wealthier, and they too wanted to impress upon others their prosperity by giving dinner parties for friends, family and prospective business partners. But they could not afford the professional (French) cooks. Glasse knew this (she was the bastard daughter of a nobleman who had grown up in her father's house, so while she herself wasn't rich or marriage material for some nobleman - being a bastard - she also knew good food and the manners and mannerism of a noble household), she knew how the upper classes lived and her recipes, which any ordinary cook or maid could follow, changed the eating habits of the middleclass forever. Her recipes were tasty, impressive, but never too dear. She knew that her sneering at the French and their wasteful ways would appeal to the hardworking, frugal middleclasses. Clever Hannah!