syllabub

A drink made of sweetened milk or cream curdled with wine or spirits.

A cold dessert made with sweetened cream thickened with gelatin and beaten with wine, spirits, or fruit juice.

Same as sillibub.

Same as syllabub.

A drink dating back to the 16th century in various forms, comprising 1 part sherry to 3 parts milk, with nutmeg and optionally brandy. Served topped with clotted cream and sugar, and sprinkled with cinnamon or more nutmeg. (Reference: Australian Colonial Cookery, Richard Daunton-Fear and Penelope Vigar, Rigby, 1977, ISBN 0-7270-0189-6, page 59.)

A 19th century dessert derived from the drink, comprising a wineglass of sherry, 1/2 pint of cream, 4 ounces of sugar, grated lemon rind, and sometimes gelatine to set firm. (Reference: ditto Australian Colonial Cookery.)

spiced hot milk with rum or wine

sweetened cream beaten with wine or liquor