vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Durable Syllabub
From Consult me, 1902
Serves 7
A rich and creamy dessert.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
804Calories
3 gProtein
76 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories804 kcal
Protein3.2 g
Carbohydrates76 g
Fiber1.2 g
Sugars67 g
Total Fat48 g
Saturated Fat27 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat0 g
Cholesterol138 mg
Sodium34 mg
Potassium290 mg
Calcium102 mg
Iron0.7 mg
Magnesium23 mg
Phosphorus103 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K3.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate5.7 mcg
Choline7.2 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 484. The excerpt below is the record exactly as published.
a quart of thick raw cream, one pound of refined sugar, a pint and a half of fine raisin wine in a deep pan ; put to it the grated ped and the juice of three lemons
Cook this with the app: pantry check, scaling, and the assistant.