vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Solid Syllabub
From The King's College Hospital book of cooking recipes, 1907
Serves 3
Presented as published in 1907. 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
779Calories
8 gProtein
66 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories779 kcal
Protein7.6 g
Carbohydrates66 g
Fiber0.9 g
Sugars57 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium47 mg
Potassium201 mg
Calcium112 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus96 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.1 mcg
Choline3.5 mg
Caffeine0 mg
Water279 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 65. The excerpt below is the record exactly as published.
Solid Syllabub. Put ^oz. gelatine in a pan with Jpt. of water and the rind and juice of 1 large lemon; when dissolved strain through a sieve and put to cool. Whisk ipt. 162 k KING’S COLLEGE HOSPITAL TO SOUTH LONDON. of cream with 6oz. of caster sugar
Cook this with the app: pantry check, scaling, and the assistant.