| POSSET | A syllabub made from hot milk curdled with wine, flavoured with sugar, herbs and spices (6) |
| SYLLABUB | A dish of cream curdled with wine, flavoured and frothed up (8) |
| PHYSIC | Old remedy made from hot and spicy brew (6) |
| POTASH | Fertiliser made from hot sap (6) |
| AUSTEN | Novelist whose authorial mentions of baked apples, Bath buns, picnics, rout-cakes, saddle of mutton, "whipt" syllabub and the like offer a glimpse into the food and dining habits of the Regency era in |
| DAMSON | Small plum used to make cobbler, syllabub, gin, jam and fruit cheese (6) |
| TRIFLE | Traditional pudding of sponge cake, custard, cream or syllabub and fruit in layers (6) |
| SWEETS | Word for beloveds, darlings or dears; bonbons, candies, confects, sticky puddings, sugarplums and the like; cordials or wines flavoured with syrup; or, the delights or pleasures of something, such as |
| LEMONS | Fruits used in many of the world's cuisines in recipes including French madeleines, Italian gremolata, Greek avgolemono and English syllabub (6) |
| LASSI | Indian cold drink made with yoghurt and flavoured with sugar, salt or a spice (5) |
| VERMOUTH | A wine flavoured with aromatic herbs and often drunk mixed with gin (8) |
| MEAD | A hayfield or a lea; or, hydromel, melomel, metheglin or other sweet wine flavoured with fruit or spices, but mainly honey from the bee (4) |
| MARINIERE | Of mussels (French, moules), cooked in a sauce of white wine flavoured with onions, herbs etc. (9) |
| RETSINA | A Greek white or rose wine flavoured with a pine tree exudation (7) |
| DUBONNET | A sweet aperitif wine flavoured with quinine and cinchona (8) |
| YOGHURT | Custard-like food made from milk curdled by the action of bacterial cultures. (7) |
| HIPPOCRAS | Wine flavoured with spices (9) |
| POSSETS | Hot milk drinks curdled with ale |
| WHEY | A by-product of milk curdled in the process of making cheese (4) |
| BORIC | Sort of acid used in syllabub or icecream (5) |
