Syllabub

Syllabub is a sweet dish made by curdling sweet cream or milk with an acid such as wine or cider. It was a popular British confection from the 16th to the 19th centuries. The holiday punch, sweet and frothy, was often considered a ladies' drink.

Early recipes for syllabub are for a drink of cider with milk. By the 17th century it had evolved into a type of dessert made with sweet white wine. More wine could be added to make a punch, but it could also be made to have a thicker consistency that could be eaten with a spoon, used as a topping for trifle, or to dip fingers of sponge cake into.