Issue 25, containing: Syllabub, a Slight Confession, Commonplaces, &c.

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SOME EDITORIAL NOTES

So as to take advantage of my own natural inclinations when it comes to composition, and to deter the dreaded destruction of my drafts by Patreon’s whims, I will be starting to mirror the Minor Hours issues over on Tumblr, where they will come out at some point later than what appears here or in subscribers’ emails.

We shall see if these measure assist with my otherwise abysmal writing habits. Alternately, perhaps the introduction of this clicky clicky keyboard in my life will do just as well. I am extraordinarily fond of clicky clicky keyboards.

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SYLLABUB: FIT THE SIXTH (&c.)

I have, over the past several days, stumbled upon a number of early 18th-late 17th century syllabub recipes. Dare I try them? Maybe. For the wonderment of all, though:

To make a Whip’d Syllabub

Take a pint of Cream, six spoonfulls of Sack, the Whites of two Eggs, two ounces of fine Sugar, and with Birch-twigs beat it till it froth well; scum it and put it into your Syllabub-pot. (Closet of Rarities, 1687)

To make a pleasant Syllabub

Take two quarts of Milk come newly from the Cow, half a pint of Verjuyce being added, take off the curd, and put to it more a pint and a half of Cream: beat them together with Sack and Sugar, and put them into your Syllabub-pot for your use. (Closet of Rarities, 1687)

To make a Spanish Syllabub the best way

Take new Milk a gallon, the Flowre of sweet Almonds half a pound, Rose-water two ounces, Lime-juyce half a pint, the Juyce of Strawberries or Raspices a pint, and a quart of Canary-wine, with two pounds of Sugar; beating them and stirring them together till they froth and become of a pleasing colour. (Closet of Rarities, 1687)

A Worcester Syllabub

Take a Syllabub pot, and fill it half full of Red-streak’d Sider, with good store of Sugar, and a little Nutmeg, stir it well together, and put in as much thick Cream a spoonful at a time, as fast as you can, as though you milk’d in, then stir it together very softly once about, and let it stand two hours before you eat it, for the standing makes the curd. If in the Field, only Milk the Cow into your Sider, Nutmeg, Sugar, and so drink it warm. (The Compleat Cook, 1694)

Another very good Syllabub

Take a pint of Canary or White wine, a sprig of Rosemary, a Nutmeg quarter’d, the juyce of a Lemon, some of the Pill with Sugar, put these together into a Pot all night, and cover them; in the Morning take a pint of Cream, and a pint and half of new Milk; then take out the Lemon-pill, Rosewater and Nutmeg, and squirt your Milk and Cream into the Pot.

Or take a pint of thick Cream, and a pint of White wine, and put them together in a deep Bason, with two whites of Eggs, the juyce of a Lemon, some pill, and a little Sugar, then take some rods and whip it, and as the froth ariseth, take it off with a spoon, and put it into a Fruit-dish, and lay fine sierced Sugar thereon. (The Compleat Cook, 1694)

To make an excellent Syllabub.

Milk the Milk of a young Cow into your Vessel, to 2 Quarts of it put a Pint of White-wine, 2 or 3 spoonfuls of Verjuice, or the Juice of green Grapes, and a spoonful of the Juice of Balm or Mint, scrape into it some Loaf-Sugar, and add a little grated Nutmeg; you may also scent it with a little Rose or Orange-water. (England’s Happiness Improved, 1699)

To make a Syllabub

Take half a pint of Canary, or White-wine, and squeeze in the Juyce of an Orange or half a Le∣mon, which you please, then sweeten it very sweet with fine Sugar, then put it into Syllabub Glasses, filling them a third part full, then take a quart of sweet new Cream, and sweeten it a little, and put it into the Glasses, and stir it about till it is mixed very well together, and let it stand an hour, then take a pint of Cream, and the whites of two Eggs, sweeten it a little, and whip it with a white Whisk till it froths, and then take the froth as it ariseth, and lay it upon the top of your Glasses, till it is pretty much above the Glasses, and serve it up to the Table. (The Young Cooks Monitor, 1683)

To make a Syllabub

Take Sider or Rhenish-wine or White-wine, and sweeten it very well with fine Sugar, and grate in a little Nutmeg, fill the Syllabub-pot half full of this Liquor, then take as much new fresh Cream as will fill up the Pot, and sweeten that also, and take a Glass or Tin-funnel, and pour the Cream through to make it Froth, and let it stand a while for the Curd to harden before you do Eat it. (The Young Cooks Monitor, 1683)

To make a Syllabub

Take a pint of Verjuice in a bowl, Milk the Cow to the Verjuyce, then take off the Curd; and take sweet Cream, and beat them together with a little Sack and Sugar, put it into your Syllabub pot, strew Sugar on it, and serve it. (The Accomplish’d Ladies Delight, 1670)

To make a whipt Syllabub

Take the whites of two Eggs, and a pint of cream with 6 spoonfuls of Sack, and as much Sugar as will sweeten it, then take a Birchen-Rod and whip it, as it riseth in the Froth scum it, and put it into the Syllabub-pot, so continue it with whipping and scuming, till your Syllabub-pot be full. (The Accomplish’d Ladies Delight, 1670)

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A SLIGHT CONFESSION

I don’t think I intend to make all of the above. Rather, I think I might instead pick and choose what of the above sounds interesting to attempt. 

In fact, to be honest

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COMMONPLACES

From “This Bus Stop Was a Coral Reef, Once,” by Megan Arkenberg:

Twenty thousand years ago, she said,
this whole city was the floor of an ocean
six thousand feet deep.
That’s why when you put your ear
to the shell of an airplane, you hear waves.
That’s why the ghosts in your apartment
are so big and hungry.

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From tumblr user headspace-hotel:

I am glad that bee hummingbirds hatch nests of eggs each smaller than a pea. I am glad that there are oceans two miles deep where fishes unknown to science glow like fireflies.

I am glad that the crumbs taken from my bedroom are returned to tiny cities built by ants, and that the thunder of the storms rolling in from the north trembles in my chest when it is still a ways off. Hello, says the world, you are so little. Hello, says the world, you are so big.

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From “The Two-Headed Calf,” by Laura Gilpin:

Tomorrow when the farm boys find this
freak of nature, they will wrap his body
in newspaper and carry him to the museum.

But tonight he is alive and in the north
field with his mother. It is a perfect
summer evening: the moon rising over
the orchard, the wind in the grass. And
as he stares into the sky, there are
twice as many stars as usual.

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ANNOUNCEMENTS

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-Until next week, be safe.