Recipe Manuscript

To Make A Sillibub

Name: To Make A Sillibub
Prep time: PTPT25M
Cook time: PTPT0M
Yield: 8
Cuisine: European
Ingredients: 570 ml heavy cream (double cream); 225 g caster sugar (single-refined sugar); Juice of 1.5 lemons (~60 ml); 285 ml dry sherry (as substitute for sack); 285 ml dry white wine

1700

From the treasured pages of Receipt book

Unknown Author

Renaissance (1400 - 1700)European Beginner Dessert Drink

Original Recipe • 1700

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Make A Sillibub

"Take a pint of Cream half a pound of single refined sugar the Juice of a good Lemon and half, grase a pint of sack and as much white wine put it all together into a large bason and whip it all one way for a quarter of an hour put it into your glasses putting the spoon to the bottom every time these will keep ten dayes, but are best in two or three dayes"

Note on the Original Text

The recipe is written in a fluid, conversational style typical of the early 1700s, assuming familiarity with basic kitchen skills and tools. Quantities are often large and non-standard (pints, half-pounds, etc.), reflecting household catering. Spelling and terms like 'sack' (a type of fortified wine, similar to sherry) and 'grase' (likely meaning 'grace' or a generous amount) are archaic but charming indicators of the era. Instructions are direct, with emphasis on technique (whipping in one direction, use of fresh lemon), while omitting exact details like temperature or precise textures—these would have been understood by home cooks of the time.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book - Click to view recipe in book

Title

Receipt book (1700)

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

Writer

Unknown

Era

1700

Publisher

Unknown

Background

A delightful glimpse into the kitchens of the early 18th century, this historic culinary manuscript promises a feast of recipes, remedies, and perhaps a pinch of mystery. Expect both practical fare and elegant inspiration for the curious cook.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This delightful recipe for Sillibub hails from around 1700, a period when England was developing a keen taste for creamy, wine-laced desserts. Sillibub was a fashionable treat at Georgian and late Stuart banquets, beloved for its luxurious combination of cream, citrus, and the sherry-like 'sack' wine. It was often made ahead of time, preferred after a couple of days' rest to allow flavors to meld. The recipe comes from manuscript V.b.272, a household collection, reflecting the growing trend of recording recipes for posterity and household use—a sign of domestic literacy and the social importance of sharing good food.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in the early 18th century, a large earthenware or pewter basin would have been used for mixing, with a sturdy birch-twig or wire whisk to whip the cream and wine together. Long-handled spoons were important for transferring the sillibub into glasses, and glassware itself was a mark of refinement. The finished dessert would typically be set in cool pantries, as refrigeration did not yet exist, relying on natural cellars to keep it fresh for several days.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

25 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

1 pint (2 1/3 cups) heavy cream (double cream)
8 oz caster sugar (single-refined sugar)
Juice of 1.5 lemons (~2 fl oz)
10 fl oz dry sherry (as substitute for sack)
10 fl oz dry white wine

Instructions

Pour 1 pint (2 1/3 cups) of heavy (double) cream into a large mixing bowl.
Add 8 oz of caster sugar.
Squeeze in the juice of 1 and a half fresh lemons (about 2 fl oz).
Measure out 10 fl oz of dry sherry (as a substitute for sack, which is not widely available) and 10 fl oz of dry white wine.
Pour both wines into the bowl with the other ingredients.
Using a large whisk or handheld electric beater, whip the mixture continuously in the same direction for about 15 minutes, or until it thickens and becomes frothy.
Spoon the sillibub into serving glasses, making sure to dip the spoon all the way to the bottom of the bowl each time to capture both the creamy and liquid portions.
Chill the glasses before serving.
The sillibub can be kept refrigerated for up to ten days, but is best enjoyed after two or three days when the flavors have developed and the texture has set.

Estimated Calories

340 per serving

Cooking Estimates

It takes about 10 minutes to measure and prepare the ingredients, then around 15 minutes of whipping. There is no actual cooking since this is a chilled dessert. Each serving has about 340 calories, and this recipe makes 8 servings.

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.