So, three things:Number One: I'm posting this one mostly because I like the name.
Number Two: Strictly speaking, this is more of a Renaissance England than a Medieval recipe - or at least, our best records on syllabub "only" go back about five hundred years.
Number Three: You can find dozens of recipes for syllabubs. This is just one.
Syllabubs were a kind of custardy, frothy desert, served cold (or cool - this is pre-refrigeration). They were also a combination of ingredients that not too many modern cooks might think of...so if you actually try to make it, let me know how it tastes!
Take:
One Quart of Cream
One Pint and an half of Wine or Sack
Juice of two lemons with some of the peel
A branch of rosemary.
Sweeten it very well, then put a little of this liquor, and a little of the cream into a basin, beat them till it froths, put that froth into the syllabub pot, and so do till the cream and wine be done, then cover it close, and set it in a cool cellar for twelve hours, then eat it.(from Hannah Wooley, The Queen-Like Closet, London 1649)
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