Newsletter no. 1-2007

Editors/Redaktion

This newsletter is written in order to spread experiences within the topic of ”historic textiles”. Our ambition is to amuse you and stimulate interest in the 18th Century. As permanent writers you will find Martin Ciszuk, MA in textile history, Laila Durán and Maria Fernström, who all work for the Durán Textiles AB company. We will also have help from colleagues and specialists from several museums and universities. This newsletter will be distributed ten times a year and is free of charge. We hope you will enjoy our articles and offers and help us to spread the letter to friends and colleagues.
Contact: www.durantextiles.com

Detta nyhetsbrev skrivs för att sprida erfarenheter inom ämnet ”historiska textiler” och 1700-talet. Ambitionen är att roa och stimulera intresset. Vi som skriver är Martin Ciszuk Fil.mag textilvetenskap, Laila Durán och Anna Löfgren, samtliga verksamma inom Durán Textiles AB. Till vår hjälp har vi kollegor och specialister från olika muséer och universitet.
Nyhetsbrevet kommer ut tio gånger per år och är helt kostnadsfritt. Vi hoppas ni skall uppskatta våra artiklar och erbjudanden och även sprida informationen vidare till Era vänner.
Kontakt: www.durantextiles.com

SYLLABUB

Syllabub was a popular dessert in the eighteenth and nineteenth century England. It was popular for celebrations and special occasions due to its festive apperance. Many original recepies has survived and generally Syllabub was made with a mixture of whipped cream, white wine, sugar and juice and zest of lemon. White wine can be substituted with non alcoholic cider.

LEMON SYLLABUB
For 4 persons:

4 dl of white wine
6 tbs of white sugar
0,5 dl of lemon juice
1,5 dl of whipped cream
zest of lemon

Whip cream until thick in a chilled bowl. When the cream begins to thicken, add sugar, white wine, lemon juice and zest of lemon.
Continue to whip until thick. Spoon the mixture in to footed parfait glasses and chill in the refrigerator until ready to serve.

SYLLABUB

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