vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Solid Syllabub
From Mrs. Maclurcan's cookery book, 1899
Serves 4
Presented as published in 1899. 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
799Calories
52 gProtein
55 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories799 kcal
Protein52 g
Carbohydrates55 g
Fiber1.4 g
Sugars45 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.1 g
Cholesterol121 mg
Sodium507 mg
Potassium244 mg
Calcium123 mg
Iron1.2 mg
Magnesium30 mg
Phosphorus106 mg
Zinc0.4 mg
Copper1.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate23 mcg
Choline27 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 96. The excerpt below is the record exactly as published.
SOLID SYLLABUB. \ lb. packet gelatine f pt. cold water 2 lemons \ pt. sherry 6 ozs. loaf sugar 1 pt. cream
Cook this with the app: pantry check, scaling, and the assistant.