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Desert - Whipped Syllabub

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Eighteenth Century Puddings tended to be rather rich, requiring pints of cream and a large number of eggs. However the size of custard cups and syllabub glasses suggest that portions were quite small.

Added:
10th Apr 2009 by Diane Earl

Subjects:
History

Key Stages:
Key Stage 2, Key Stage 3, Key Stage 4, Key Stage 4+

EXIF data:

National Education Network
Developed by E2BN for the National Education Network
E2B® and E2BN® are registered trade marks and trading names of East of England Broadband Network (Company Registration No. 04649057)