Lemon Sillabub

Name: Lemon Sillabub
Ingredients: a pint of cream; the zest of two; the juice of five lemons; half a pint of sweet wine; sugar

From The spirit of cookery, 1895

This is a preparation of cream; if it draws liquid, it may be filtered off on muslin.

Presented as published in 1895. 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

2221Calories

18 gProtein

128 gCarbs

169 gFat

Full nutrition (33 nutrients)

Calories2221 kcal

Protein18 g

Carbohydrates128 g

Fiber35 g

Sugars39 g

Total Fat169 g

Saturated Fat96 g

Monounsaturated Fat34 g

Polyunsaturated Fat0.6 g

Cholesterol482 mg

Sodium140 mg

Potassium1679 mg

Calcium703 mg

Iron5.2 mg

Magnesium119 mg

Phosphorus392 mg

Zinc2 mg

Copper0.5 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C523 mg

Vitamin A11 mcg

Vitamin E1.3 mg

Vitamin K11 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.1 mg

Folate81 mcg

Choline54 mg

Caffeine0 mg

Water1045 g

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 381. The excerpt below is the record exactly as published.

lemon sillabub, made of a pint of cream and the zest of two, the juice of five lemons, lialf a pint of sweet toine and sugar

Cook this with the app: pantry check, scaling, and the assistant.