“Creams” were a popular 18th century dessert, similar to a custard or flummery. Nearly every 18th century cookbook I’ve seen contains at least a few recipes for different flavors of cream. This pistachio-flavored version comes from the cookbook of John Farley, who was the head cook at the London Tavern, a popular tavern and meeting place during the 18th and 19th centuries.
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This is another version of syllabub from Hannah Glasse’s The Art of Cookery, Made Plain and Easy. Although it contains the same basic ingredients as Whipped Syllabub, this version gives up all pretense of being a drink and commits fully to being a dessert. It’s basically alcoholic whipped cream, eaten with a spoon.
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Syllabub was a popular dessert drink in England from the 16th to the mid-19th century. There are a few different ways to make it; in early versions, a cow was milked directly into the mixture to make it foamy.
Since I am lacking a cow, I’ll be making whipped syllabub, a variation from Hannah Glasse’s 1747 book The Art of Cookery Made Plain and Easy. The whole book is available on archive.org. The full title of her book, by the way, is The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Ever Yet Published. So modest. So humble.
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History in the Making 