vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pineapple Syllabub
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 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
481Calories
7 gProtein
11 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories481 kcal
Protein7.1 g
Carbohydrates11 g
Fiber0 g
Sugars6.3 g
Total Fat45 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol260 mg
Sodium93 mg
Potassium168 mg
Calcium93 mg
Iron0.7 mg
Magnesium12 mg
Phosphorus141 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate18 mcg
Choline110 mg
Caffeine0 mg
Water99 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 182. The excerpt below is the record exactly as published.
Pineapple Syllabub Beat the whites of three eggs stiff, and to them add gradu- ally three tablespoons of powdered sugar and a couple of tea- spoons of Sherry, or, if you prefer, a teaspoon of Sherry and one of vanilla or orauge juice. Whip a pint of cream
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