vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
London Syllabub
From With a saucepan over the sea, 1902
Serves 4
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
393Calories
17 gProtein
46 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories393 kcal
Protein17 g
Carbohydrates46 g
Fiber0 g
Sugars45 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium369 mg
Potassium757 mg
Calcium602 mg
Iron0.1 mg
Magnesium61 mg
Phosphorus497 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0.3 mcg
Choline88 mg
Caffeine0 mg
Water462 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 61. The excerpt below is the record exactly as published.
LONDON SYLLABUB. Dissolve 3 ounces of sugar in j4 pint of sherry, add some nutm^ and 2 quarts of milk direct from the cow ; serve with white of egg
Cook this with the app: pantry check, scaling, and the assistant.