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"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]
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]
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]
