This is the easiest recipe I've done on Tasting History, and it's also one of the best; a wonderful summery dessert. The recipe comes from Hannah Glasse's 18th Century, The Art of Cookery Made Plain and Easy, and the dish lives up to the book's promise.

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EVERLASTING SYLLABUB
ORIGINAL 18TH CENTURY RECIPE (From The Art of Cookery Made Plain and Easy by Hannah Glasse)
To Make Everlasting Syllabub Take five half pints of thick Cream, and half a Pint of Sack, the Juice of two Seville Oranges, or Lemons, grate in just the yellow Rind of three Lemons, and a Pound of double-refined Sugar well beat, and sifted. Mix all together with a Spoonful of Orange-flower Water, beat it well together with a Whisk half an Hour, then with a Spoon fill your Glasses.

MODERN RECIPE
INGREDIENTS
- 1 1/4 pint (590ml) heavy cream (or double cream)
- 1/4 pint (120ml) of a medium sweet wine (white port, sherry, etc)
- The Juice of 1 orange
- The Zest of 1 large lemon (or 2 small)
- 1/2 pound (227g) powdered sugar
- 1 tsp orange blossom water

METHOD
1. Mix the cream and sugar together in a large bowl until sugar is dissolved.
2. Whisk in the remaining ingredients.
3. Whisk either by hand for 30 minutes or with an electric mixer until you form stiff peaks.
4. Serve or refrigerate for up to 3 days.

PHOTO CREDITS
Star Anise - (CC BY-SA 2.0) https://commons.wikimedia.org/....wiki/File:Aniseed.jp
Pepper - Prosthetic Head / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0)
Ambergris - Peter Kaminski / CC BY (https://creativecommons.org/licenses/by/2.0)

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