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Syllabubs That Will Keep a Week or Ten Days

Put the grated rind and strained juice of three lemons upon a pound of powdered sugar. Add a pint and a half of good wine, and a quart of thick cream. A little brandy may be added or not. Whisk the mixture patiently one way till it is well frothed. As the froth rises, take it off gently, and pile it in glasses. Sprinkle some of the small confections called hundreds and thousands on the top, and keep the syllabubs in a cool place.