vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Slip
From Virginia Cookery-book, 1884
Serves 4
Artichoke blossoms can substitute for rennet.
Presented as published in 1884. 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
146Calories
8 gProtein
11 gCarbs
8 gFat
Full nutrition (31 nutrients)
Calories146 kcal
Protein8 g
Carbohydrates11 g
Fiber0 g
Sugars12 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium366 mg
Calcium300 mg
Iron0 mg
Magnesium29 mg
Phosphorus246 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Water215 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 135. The excerpt below is the record exactly as published.
Slip. Slip is bonny-clabber without its acidity, and so delicate is its flavor that many persons like it just as well as ice- cream. It is prepared thus : Make a quart of milk mod- erately warm ; then stir into it one large spoonful of the preparation called rennet ; set it by, and when cool again it will be as stiff as jelly. It should be made only a few hours before it is to be used, or it will be tough and wa- tery; in summer set the dish on ice after it has jellied. It must be served with powdered sugar, nutmeg, and cream
Cook this with the app: pantry check, scaling, and the assistant.