Talk:Syllabub

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Unsourced claims

"Some contemporary cooks use Tequila, but older recipes often made use of champagne or rum. " I can find no sources for these statements. Michael Fourman 23:10, 15 January 2007 (UTC)[reply]

Move to WikiCookbook

It seems to me that if you remove the recipes from the articles there's very little left, so it either needs more info or to be moved. Trcunning 08:39, 23 April 2007 (UTC)[reply]

Syllabub is rarely made now, so not of much value in a cookbook. But it is of historical interest and widely instanced in the literature of the 16th to 18th centuries, so I think it well deserves an encyclopedia page. Glynhughes (talk) 09:16, 27 August 2013 (UTC)[reply]

I agree that the article should remain. In fact, I've seen it make a slight revival recently - you see it in a few restaurants around London and I've randomly seen it mentioned twice in the last week on British TV (for instance). Bandanamerchant (talk) 22:13, 8 October 2013 (UTC)[reply]

I find it quite widely available, and made at home. PhilomenaO'M (talk) 21:38, 21 December 2015 (UTC)[reply]

Wrong Picture

The picture on this page 'Syllabub.jpg' is not of a syllabub, but of a similar confection containing cheese. I've removed it pending finding a more accurate one. Glynhughes (talk) 09:15, 27 August 2013 (UTC)[reply]