Recipe Manuscript

A Fillibub

Name: A Fillibub
Prep time: PTPT15M
Cook time: PTPT0M
Yield: 8
Cuisine: European
Ingredients: 475 ml dry white wine; Juice from 1 medium lemon (about 40 ml); 50–75 g granulated sugar (to taste); 950 ml heavy/whipping cream (36% fat or higher)

1700

From the treasured pages of Receipt book of Mary Hookes

Written by Mary Hookes

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

A Fillibub

"Take a pintt of whit wine & ye Juice of a Lemon sweeten itt as you think fitt. poure into ye wine a quartt off cream, you must stand on a table when you poure in yr cream, then take of yr frosh & putt itt into yr fillibub pott, & lett itt stand 3 or 4 houres."

Note on the Original Text

The recipe is written in an informal, conversational 17th-century style, with inconsistent spelling typical of the period: 'pintt', 'quarrt', 'frosh', and 'itt' for 'pint', 'quart', 'froth', and 'it'. Directions were often brief and assumed prior experience in the kitchen. Quantities and sweetness were left to the cook's judgment, and ingredients were described in everyday language. The performance aspect—standing on a table to pour—was as much about fun and flair as it was about achieving a light, foamy result.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book of Mary Hookes - Click to view recipe in book

Title

Receipt book of Mary Hookes (1700)

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

Writer

Mary Hookes

Era

1700

Publisher

Unknown

Background

A delightful voyage into the kitchens of the late 17th and early 18th centuries, this book teems with forgotten flavors, aromatic recipes, and the elegant wisdom of early modern cookery. A treasure trove for culinary adventurers craving a taste of the past!

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from late 17th to early 18th century England and is attributed to Mary Hookes, who lived around 1680. The fillibub, or syllabub as it's more commonly known, was a fashionable dessert-drink among the gentry. It graced festive tables, wedding feasts, and social gatherings, prized for its luxurious froth and lightly boozy flavor. The recipe shows the blend of dairy and wine typical of the English dessert tradition, representing a time when communal dining, spectacle, and sensory delight were central to entertaining.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in the 17th century, the fillibub was made with a large bowl or jug for blending the wine, lemon, and sugar. Cream was poured from a jug or ladle, sometimes while standing on a stool or table to increase the height and make the cream froth dramatically (and amuse the audience!). Fillibub pots—special ceramic or glass vessels—were used to serve the airy froth, letting the creamy cap float above the liquid wine beneath. Spoons or ladles helped portion the froth into serving pots.

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

2 cups (16 fl oz) dry white wine
Juice from 1 medium lemon (about 1.4 fl oz)
1/4–1/3 cup granulated sugar (to taste)
4 cups (1 quart) heavy/whipping cream (36% fat or higher)

Instructions

To prepare a classic "fillibub" in modern style, begin with 2 cups (16 fl oz) of white wine and juice from one medium lemon.
Sweeten to taste with sugar (start with about 1/4–1/3 cup and adjust as you like).
Stir the wine and lemon juice together until the sugar dissolves.
Pour in 4 cups (1 quart) of chilled heavy cream (36% fat or higher) from a height—about 12–24 inches above the bowl—to create a frothy effect.
Carefully ladle the fluffy, creamy froth that rises to the top into small bowls or old-fashioned glasses.
Let the mixture stand for 3–4 hours in the fridge so the layers can separate, creating a traditional, airy, layered syllabub.
Serve cold.

Estimated Calories

430 per serving

Cooking Estimates

You only need about 15 minutes to mix everything and whip up the froth. There is no cooking. The dessert then chills for about 3–4 hours in the fridge to separate into layers. Each serving is about a small glass, and each has roughly 430 calories.

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.