: milk or cream that is curdled with an acid beverage (such as wine or cider) and often sweetened and served as a drink or topping or thickened with gelatin and served as a dessert
It can be hard for the uninitiated to read the definition of syllabub (also spelled sillabub) and think "ooh, that sounds like a tasty treat!," but as far back as the 1530s syllabubs were popular tasty treats indeed. The late 19th century Cassell's Dictionary of Cookery includes no fewer than 14 recipes for various kind of syllabubs, among them "Birthday Syllabubs," "Devonshire Syllabubs," "Syllabubs that will keep a week or ten days," and "Syllabubs under the Cow." This last recipe instructs the reader to take a punch bowl (into which various amounts of sugar, lemon juice, sherry, brandy, cream, and egg white have been mixed) "to the dairymaid, and let her milk the cow into the bowl until it is quite full. Put it away, and let it remain untouched till the following day. Grate a little nutmeg on the top, and serve." The word syllabub is of unknown origin.