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Lemon Syllabubs
From Vegetarian cookery, 1891
Serves 3
Presented as published in 1891. 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
707Calories
4 gProtein
51 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories707 kcal
Protein3.5 g
Carbohydrates51 g
Fiber0.9 g
Sugars43 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium40 mg
Potassium205 mg
Calcium109 mg
Iron0.2 mg
Magnesium24 mg
Phosphorus94 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.7 mcg
Choline1.7 mg
Caffeine0 mg
Water234 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 108. The excerpt below is the record exactly as published.
Lemon Syllabubs. One pint of cream, four ounces of white sugar, two-thirds of a pint of lemonade, and the rind and juice of one fine lemon
Cook this with the app: pantry check, scaling, and the assistant.