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Explore History's Fluffiest Dessert! - Everlasting Syllabub with 1,232,928 views, 75,213 likes, and 3,424 comments. Experience the impact of this video content that has captured audience attention.

This is the easiest recipe I've done on Tasting History, and it's also one of the best; a wonderful summery dessert. The recipe comes from Hannah Glasse's 18th Century, The Art of Cookery Made Plain and Easy, and the dish lives up to the book's promise. Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory Follow Tasting History with Max Miller here: Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter: https://twitter.com/TastingHistory1 LINKS TO INGREDIENTS & TOOLS** Orange Blossom Water: https://amzn.to/2XxCLBh KitchenAid Hand Mixer: https://amzn.to/2TFz4Ix My Bayeux Tapestry Apron: https://fave.co/3gmAp0D LINKS TO SOURCES** The Art of Cookery Made Plain and Easy by Hannah Glasse: https://amzn.to/2M26QmU Sweet Taste of History by Walter Staib: https://amzn.to/2zlmHKY **Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you. EVERLASTING SYLLABUB ORIGINAL 18TH CENTURY RECIPE (From The Art of Cookery Made Plain and Easy by Hannah Glasse) To Make Everlasting Syllabub Take five half pints of thick Cream, and half a Pint of Sack, the Juice of two Seville Oranges, or Lemons, grate in just the yellow Rind of three Lemons, and a Pound of double-refined Sugar well beat, and sifted. Mix all together with a Spoonful of Orange-flower Water, beat it well together with a Whisk half an Hour, then with a Spoon fill your Glasses. MODERN RECIPE INGREDIENTS - 1 1/4 pint (590ml) heavy cream (or double cream) - 1/4 pint (120ml) of a medium sweet wine (white port, sherry, etc) - The Juice of 1 orange - The Zest of 1 large lemon (or 2 small) - 1/2 pound (227g) powdered sugar - 1 tsp orange blossom water METHOD 1. Mix the cream and sugar together in a large bowl until sugar is dissolved. 2. Whisk in the remaining ingredients. 3. Whisk either by hand for 30 minutes or with an electric mixer until you form stiff peaks. 4. Serve or refrigerate for up to 3 days. PHOTO CREDITS Star Anise - (CC BY-SA 2.0) https://commons.wikimedia.org/wiki/File:Aniseed.jpg Pepper - Prosthetic Head / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0) Ambergris - Peter Kaminski / CC BY (https://creativecommons.org/licenses/by/2.0) #tastinghistory #easyrecipes #syllabub #historicrecipes #dessert

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