|This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (February 2015)|
|Place of origin||United Kingdom|
|Main ingredients||Milk or cream, sugar, wine|
|16x16px Cookbook:Syllabub 16x16px Syllabub|
Syllabub (or solybubbe, sullabub, sullibib, sullybub, sullibub, there is considerable variation in spelling) is an English sweet dish described by the Oxford English Dictionary as "A drink or dish made of milk (freq. as drawn from the cow) or cream, curdled by the admixture of wine, cider, or other acid, and often sweetened and flavoured."
It is reputedly most traditionally made by the milkmaid milking the cow directly into a jug of cider.
Syllabub is known in England at least since John Heywood's Thersytes of about 1537; "You and I... Muste walke to him and eate a solybubbe." The word occurs repeatedly, including in Samuel Pepys' diary for 12 July 1663; "Then to Comissioner Petts and had a good Sullybub." and in Thomas Hughes's Tom Brown at Oxford of 1861; "We retire to tea or syllabub beneath the shade of some great oak."
A later variation, known as an Everlasting Syllabub, adds a stabiliser such as gelatin or corn starch.
- Cranachan - a similar dessert from Scotland