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Solid Syllabub
From Cassell's dictionary of cookery, 1892
Serves 2
Time to froth: an hour or more.
Presented as published in 1892. 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
1062Calories
2 gProtein
212 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1062 kcal
Protein1.6 g
Carbohydrates212 g
Fiber2.8 g
Sugars181 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium25 mg
Potassium357 mg
Calcium46 mg
Iron1.3 mg
Magnesium30 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1847. The excerpt below is the record exactly as published.
Solid Syllabub.— Pub five or six lumps of sugar upon the rind of two large fresh lemons tQl the yellow part is taken ofl", then add a little more sugar to make up the weight to half a pound. Crush this to powder, put it into a bowl, and strain upon it the juice of the lemons. Add a pint of sherry or raisin wine
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