It’s Molly MacRae Monday here with a vintage Scottish recipe that should take the edge off any issues you may have into the foreseeable future! Next month we will be celebrating the launch of her new Haunted Yarn Shop Mystery: Dyeing Wishes. -AA
It’s June. That means excitement at work and in writing. At the library, June 1st is the start of our Summer Reading Game, which is wildly popular and means we’ll be wildly busy for the next few months, interacting with the 3,000-plus kids who play. In, writing it means I have a manuscript due in a few short weeks and I’ll be typing madly in every spare minute to whip the thing on home to the finish line. So what better recipe to share than Whipt Syllubub – a final course typical at Scottish dinner parties during the Georgian era (according to Let’s Try Some Scottish Cooking, published by the National Trust for Scotland in 1977.) Not only does the recipe have a word in its name that sounds vaguely writing related – syllabub, syllable – but it involves sugar and two kinds of alcohol with no particular measurements. What could possibly go wrong with a recipe like that? I’ve never tried this syllabub, but because of the two kinds of alcohol and no particular measurements, I’ll probably wait until July.
A goblet of sweet white wine Castor sugar to taste
A small glass of brandy Juice and rind of 1 lemon
½ pint double cream
Put the wine, brandy, lemon juice, rind and sugar in a bowl and stir until the sugar is dissolved. Add the half pint of double cream and, using a wire whisk, whip until the mixture thickens and leaves a trail behind. This will probably take between 10 and 15 minutes. Serve either in individual syllabub glasses or in a single glass dish. Add a grating of nutmeg and serve with macaroons or sponge fingers. A solid syllabub sufficient for four generous helpings.