Desert at Sam Fraunces’ Tavern
Courtesy of the New York Public Library
18th century culinary entrepreneur Sam Fraunces’ Tavern was a popular venue for its dessert menu. One good enjoy cakes, fruit tarts, and syllabubs (a whipped cream dessert similar to parfaits). The tavern also operated a food delivery service specifically for desserts that gave it yet another advantage over its competition and helped it to be a successful business throughout the eighteenth century. By catering to the desires of his customers, Fraunces was able to distinguish himself from the competition. Below is a recipe drawn from New York World’s Fair for a syllabub dessert similar to the ones that Fraunces would prepare for the regulars at his tavern.
A TRUE CAROLINA SYLLABUB
One quart of cream
Half a pint of sweet wine
Half a pint of Madeira
The juice of two lemons
A little finely powdered spice and sugar to taste.
*The peel of the lemons must be steeped in the wine until the flavor is extracted.*
Whisk all these ingredients together
As the froth rises take it off with a spoon
Lay it upon a fine sieve what drains from it put into your pan again and whisk it
Put the froth into glasses to be eaten with a spoon
(New York World's Fair Cook Book: The American Kitchen"