A Country Syllabub

By Betty Fussell

Published December 16, 1986

Total Time
3 hours' standing
Rating
(0)
Comments
Read comments

Featured in: SYLLABUB: VELVET GLOVE OF DESSERT DRINKS

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 1 cup apple cider

  • ¼ cup Calvados or other brandy

  • ¼ cup sugar

  • 1 tablespoon lemon juice

  • ¼ cup yogurt

  • 1 teaspoon nutmeg, freshly grated

  • 2 cups milk or cream

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

27 grams carbs; 14 milligrams cholesterol; 197 calories; 1 gram monosaturated fat; 3 grams saturated fat; 5 grams fat; 62 milligrams sodium; 4 grams protein; 25 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Put all ingredients in blender and blend until frothy.

  2. Step 2

    Pour into parfait or Sherry glasses and let stand 2 or 3 hours at room temperature.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.