Recipe Manuscript

To Make Silibubs

Name: To Make Silibubs
Prep time: PTPT15M
Cook time: PTPT0M
Yield: 8
Cuisine: European
Ingredients: 285 ml dry white wine; 140 ml sherry (or Madeira, to substitute 'sack'); Juice of half a lemon; Grated zest of half a lemon; 340 g granulated sugar; 700 ml double (heavy) cream

1703

From the treasured pages of The Lady Cravens Receipt Book

Written by Elizabeth Craven, Baroness Craven

Culinary Enlightenment (1700 - 1800)European Beginner Dessert Drink

Original Recipe • 1703

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make Silibubs

"Take half a pint of white wine a quarter of a pint of Sack & Juice of half a lemond & whole peele grated, near 3 quarters of a pound of Sugar let ye Sugar be well melted in the wine, then put to it a pint & a half of thick Cream, & bate it with a bittch rod in an Earthen pan, till ye frod will stand up right in it"

Note on the Original Text

Historical recipes like this one tend to be written without precise instructions, assuming the cook’s expertise and experience. Quantities are approximate, and the language reflects the fluid spelling and punctuation standards of the early 18th century ('bate' for 'beat'; 'ye' for 'the'; 'frod' for 'froth'). The instructions focus on the essential actions, assuming familiarity with ingredients and tools of the time. For example, 'Sack' refers to a sweet fortified wine like sherry or Madeira, while 'thick Cream' meant very rich, unpasteurized cream straight from the dairy.

Modern Kitchen Interpretation

Recipe's Origin

The Lady Cravens Receipt Book - Click to view recipe in book

Title

The Lady Cravens Receipt Book (1703)

You can also click the book image above to peruse the original tome

Writer

Elizabeth Craven, Baroness Craven

Era

1703

Publisher

Coome Abbey

Background

A delectable manuscript brimming with 18th-century English delights, Lady Craven's receipt book whisks readers from luscious cakes and puddings to savory feasts and creamy cheeses. Elegantly organized and sprinkled with recipes from an illustrious social circle, this culinary collection offers a sumptuous taste of aristocratic home economics.

Kindly made available by

Penn State University

Historical Background of the Recipe

Learn about old traditions

This delightfully frothy and decadent Silibub recipe comes from 'The Lady Craven’s receipt-booke', a manuscript produced between 1702 and 1704 by Lady Elizabeth Craven in England. Her collection reflects the culinary and social customs of the English upper class at the turn of the 18th century, where such sweet and boozy cream desserts would grace banquet tables and festive occasions. Recipes were often attributed to friends and acquaintances, indicating a vibrant network of culinary exchange among noblewomen. Lady Craven’s book is a remarkable record of the tastes, techniques, and ingredients of the English gentry before the formalization of cookbooks as we know them today.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In Lady Craven’s time, this Silibub would have been made in a large earthenware (ceramic) bowl and beaten by hand using a bundle of thin twigs known as a birch rod, which served the function of a whisk. The cook would have needed a fine grater for the lemon peel and a sturdy spoon for stirring. All of this would take place at a large wooden kitchen table, relying solely on arm power and the quality of the cream for the desired frothy outcome.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

0 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

10 fl oz dry white wine
5 fl oz sherry (or Madeira, to substitute 'sack')
Juice of half a lemon
Grated zest of half a lemon
12 oz granulated sugar
1 1/4 pints double (heavy) cream

Instructions

To make Silibubs in the modern kitchen, begin by combining 10 fl oz of dry white wine, 5 fl oz of sweet fortified wine such as sherry (to stand in for 'sack'), the finely grated zest and juice of half a lemon, and approximately 12 oz of granulated sugar.
Stir the mixture until the sugar is completely dissolved.
Next, add 1 1/4 pints of thick double cream.
Using a sturdy whisk (or an electric mixer if you prefer some modern convenience), beat the mixture in a large ceramic or glass bowl until it becomes thick and pillowy, with peaks that stand upright—a delightfully airy result.
Serve immediately, spooning the frothy tops into glasses or bowls, or chill for a short time to allow the flavors to meld.

Estimated Calories

560 per serving

Cooking Estimates

You will spend a few minutes preparing the ingredients and whisking the mixture until it is thick and airy. There is no actual cooking needed. Each serving is rich and creamy, so enjoy it as an occasional treat.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.