Whipt Sillibubs

This recipe for Whipt Sillibubs finds its origin in the late 17th century, attributed to Jane Staveley in the years 1693 to 1694. During this era in England, sillibubs were a popular indulgence among the genteel, particularly at celebratory gatherings. Sillibubs bridged the worlds of dairy and alcohol—combining fresh cream with bright wine and citrus—a testament to the era's fondness for rich, playful desserts. Recipes like these reveal much about the culinary culture of Restoration and early Georgian England: the desire for both spectacle and flavor, and a penchant for using exotic ingredients like citrus, which became increasingly available through trade. Today, they provide a window into the tastes and pleasures of the English upper classes of the 17th century.

In the 17th century, this delightful frothy dessert would have been concocted using basic but effective tools. The cook would use a shallow bowl or a large jug for steeping and mixing. Instead of the modern whisk, a 'squirt' (a kind of whisking tool, sometimes simply a birch twig or a rod with holes) served to incorporate air into the mixture and create the characteristic froth. For serving, glassware or delicate bowls would be used—fancier sets if available in the household. Spoons were essential for both layering and serving, and occasionally sieves would be employed if a smoother texture was desired.