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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.

Desert - Whipped Syllabub

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653663

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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+

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