Syllabub
Syllabub is a traditional English dessert that became popular in the 17th century and is still made today. White wine is flavored with lemon juice and zest from the lemon peel and sweetened with sugar . Whipped cream , which can also be mixed with whipped egg white, is lifted under this mass . Port wine or sherry are often added to white wine . In modern recipes, non-alcoholic ingredients such as apple juice or fruit puree are often used instead of wine .
In contrast to wine foam cream , egg yolks are not used and the mass is not heated.
Kitchen history classification
The development of the syllabub coincides with a period when egg whites were discovered as a leavening agent in Renaissance cuisine in Europe. In addition to developing loosened by meringue pastries and desserts that were served up changed: In addition Syllabubs were in Elizabethan banquets also so-called "plate full of snow" ( "dishful of snow") served consisting of egg whites, cream, sugar and rose water produced and which were piled up on large plates.
Without the appropriate tools, the production of whipped cream or whipped egg whites - both components of syllabubs - is a very labor-intensive process. Historical recipe information provides information on the amount of work involved, even if they refer to other recipes. For example, recipe information speaks of half an hour of work to whip up egg whites for pancakes . As late as 1823, cookbook author Mary Eaton pointed out that three hours of work should be planned for whipping the egg whites for a large cake. For a long time, the practical implementation of desserts such as syllabub was therefore limited to households that could afford to employ a corresponding number of assistants in the kitchen.
Syllabub experienced a renaissance in the 19th century, when mechanical hand mixers also made it possible for medium-sized households to implement such labor-intensive recipes. Between 1856 and 1920, no fewer than 692 patents were awarded in the USA for hand mixers that could be used to whip egg whites, cream and egg yolks.
The most successful patent among these inventions turned out to be the "Williams' Egg Beater" or "Dover", patented on May 31, 1870, the basic shape of which consists of two bellied whisks driven by a handwheel, the shape of the mechanically operated ones still available today Hand mixer corresponds. This technical innovation went hand in hand with a change in the dishes that were also produced in medium-sized households; Apple snow, a dessert made from applesauce and egg whites, in which, with a typical household size, four egg whites had to be whipped until they were cut-proof or pastries like the “Mont Blanc Cake”, which required stiff egg whites of six egg whites. Along with sweets such as meringues or desserts such as Charlotte and Trifle , in which biscuit masses based on egg whites were processed, syllabubs became typical recipes that were part of the repertoire of normal households.
literature
- Bee Wilson : Consider the Fork: A History of How We Cook and Eat . Penguin Books, London 2013, ISBN 978-0-141-04908-3 .
- Kim Wilson : Jane Austen asks for tea Gerstenberg Verlag, page 67 from the English by Birgit Fricke, Hildesheim 2012, ISBN 978-3-8369-2673-7 .
Web links
- Detailed essay on historical production methods etc. ( PDF file; 89 kB)