Here's a perfect 1776 dish that feels almost shockingly modern and delicious today, and was extremely popular during the Revolution:
The Syllabub was a whipped cream cocktail that absolutely everyone who was anyone in 1776 drank. It was served at taverns, balls, and even at Independence Day-style feasts. George Washington, Thomas Jefferson, and John Adams all drank gallons of it. In 1776 it was considered elegant, refreshing, and a little boozy, today it tastes like the love-child of a creamy lemon mousse and a prosecco float.
It originated in England, naturally, where it was a popular treat from the 16th to the 19th century.
Authentic 1776 Everlasting Syllabub.
(Recipe adapted from Hannah Glasse's 1747 cookbook and Jefferson's notes)
Ingredients
(serves 6'8 small glasses)
– 1 cup (240 ml) dry white wine (in 1776: Madeira or dry sherry; today a crisp Sauvignon Blanc or dry Riesling works beautifully)
-, cup (120 ml) fresh lemon juice (about 3 lemons) + zest of 1 lemon
-, cup (150 g) superfine sugar (or regular sugar blitzed in a processor)
– cup (80 ml) brandy or cognac (optional but very 1776)
– 2 cups (480 ml) heavy whipping cream (very cold)
– Freshly grated nutmeg (a generous pinch)
How they made it in 1776 (and you can still do it this way for fun):
1. The night before, mix the wine, lemon juice, zest, sugar, and brandy in a large bowl until sugar dissolves. Cover and let it sit overnight so the lemon oils infuse, this was called "letting it draw."
2. Next day, add the cold cream and whisk like crazy (they used a chocolate mill or bundle of twigs) until it holds soft peaks and almost doubles in volume. It will look like whipped cream floating on a boozy lemonade base.
3. Spoon or ladle into small glasses or punch cups. Grate fresh nutmeg on top.
– For the true 18th-century everlasting version: pour very gently into a glass bottle, cork it, and it will keep 2'3 weeks in a cool place (the acid and alcohol preserve it).
Modern shortcut
Just combine everything except the cream, then pour the cold cream in and whip with an electric mixer 2'3 minutes until thick and fluffy.