North Carolina Syllabub
From The Southern cook book of fine old recipes, 1935
Whiskey or brandy may be used instead of cider. A tablespoon of sherry may be added if desired.
Presented as published in 1935. 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
2140Calories
13 gProtein
131 gCarbs
171 gFat
Full nutrition (34 nutrients)
Calories2140 kcal
Protein13 g
Carbohydrates131 g
Fiber0 g
Sugars114 g
Total Fat171 g
Saturated Fat98 g
Monounsaturated Fat35 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol497 mg
Sodium149 mg
Potassium706 mg
Calcium443 mg
Iron0.1 mg
Magnesium47 mg
Phosphorus397 mg
Zinc1.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C2.7 mg
Vitamin A40 mcg
Vitamin E0.2 mg
Vitamin K13 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate1.2 mcg
Choline24 mg
Caffeine0 mg
Water486 g
As published
This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 53. The excerpt below is the record exactly as published.
North Carolina Syllabub (A Builder-Upper) 1 pint cream, a day old % cup fresh milk % cup sweet cider Vz teaspoon vanilla V-2 cup sugar a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.