So What’s Syllabub, etc.?

Syllabub, a frothy, spiced milk drink something like eggnog, was made with cream, sugar, egg whites, sherry or rum, and a bit of lemon juice and zest. To add frothiness, it could be made by squirting milking directly from the cow into the bowl.

Frumenty was a rich pudding made with cracked wheat, sugar, cream and eggs, and flavored with mace and cinnamon. Both syllabub and frumenty were favorites in early American times.
Hippocras (known in early American colonial days as “Ipocras”) is a sweetened and flavored wine drink. One recipe from Plimouth Plantation adds sugar, cloves, peppercorns, cinnamon and green ginger to white wine; the mixture is then brewed for at least 24 hours. It was served on special occasions, as was wassail, a spiced red wine, cider, or ale.

Pompions and sippets might well have appeared at a fall feast. The Pilgrims called the local pumpkins “pompions” and made pies with them, as was done in England in that period. Sippets, bread strips fried in fat or butter, were sometimes cooked into a bread pudding.

Food in History
by Reay Tannahill