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Saffron Orange and Apricot Syllabub
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Syllabub is a dish with a venerable ancestry, a favourite of Tudor times when a visit to the milking parlour was a recreational activity for the gentry. Early recipes called for the cow to be milked directly into a pitcher of sweetened wine, producing a frothy head, the syllabub, which could be scooped off and eaten with a spoon.
This recipe was first published in September 2004.