Wine Syllabub from Philadelphia
A Taste of Colonial Cooking 3 tbsp lemon juice ¾ cup sugar 1 cup sherry, Madeira or port 1 pt heavy cream whipped 1/8 tsp cinnamon 1/8 tsp ground nutmeg [Sponge cake] Since sponge cake isn't something one can pick up at Meijer I used angel food. In a cut glass bowl mix the sugar with the lemon juice and wine. Plastic bowl? Plastic bowl. When dissolved, add the whipped cream, folding in carefully. Serve very cold in glasses, first putting a square of wine-soaked sponge cake in bottom of each glass. A sherbert glass is perfect. I used a bigger glass thinking that a double serving would be extra good. This was incorrect. My Rating: 3/5 "The first bite of this is amazing! It's sweet and rich and tart and all kinds of interestingness. The problem is that it stays really rich, and there's only so much sweet/rich/tart the tongue can take. Props for historical novelty, but I wouldn't make it again."
