Syllabub.
Take a quart of cream with a slice or two of lemon-peel, to be laid to soak in the cream. Take half a pint of sack and six spoonfuls of white wine, dividing it equally into your syllabub. Set your cream over the fire, and make it something more than lukewarm; sweeten both sack and cream, and put the cream into a spouted pot, pouring it rather high from the pot into the vessel in which you intend to put it. Let it be made about eight or nine hours before you want it for use.