Monday, 4 September 2017
Whisk away Georgian Macaroons and Syllabub
This is the 4th Georgian baking recipe to mark 300 years following the birth of James Paine, architect of The Mansion House in Doncaster. Macaroons or Ratafia Drops were a popular form of sweet in 18th century households. They would be served with tea or a glass of ratafia.Here’s the recipe from
Sweet almonds are frequently used in cooking. Bitter almonds should not be eaten raw as they contain a toxic chemical which is dangerous to humans and animals. It is quite safe to use Almond extract or Almond essence, other than for anyone who has a nut allergy. I’ve used ground almonds and almond extract to bring this recipe up to date.
from The Art of Cookery Made Plain and Easy 1747
To make a fine syllabub from the cow: Make your syllabub of either Cyder or Wine, sweeten it pretty sweet, and grate nutmeg in, then milk the Milk into the Liquor; when this is done, pour over the Top half a pint or pint of Cream, according to the Quantity of Syllabub you make. You may make this syllabub at Home, only have new milk; make it as hot as milk from the Cow, and out of a tea pot or any such thing, pour it in, holding your Hand very high.
Here’s my updated version. It’s a very easy dessert.
½ pint/10fl oz/300ml double cream
finely grated rind and juice of 1 lemon
¼ pint/5fl oz/150ml white wine or
a mixture of sherry and white wine
2 oz. caster sugar
slices of lemon peel
Place all the ingredients into a mixing bowl. Whisk until light but not too thick. Place the mixture into small glasses and refrigerate until required. Decorate with slices of lemon peel before serving.
The visitors lapped it all up at the Georgian celebrations at Cusworth Hall in Doncaster.