vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Strawberry Syllabub
From Lowney's cook book, 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
904Calories
7 gProtein
89 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories904 kcal
Protein7.4 g
Carbohydrates89 g
Fiber0.1 g
Sugars82 g
Total Fat59 g
Saturated Fat33 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol285 mg
Sodium94 mg
Potassium237 mg
Calcium116 mg
Iron0.8 mg
Magnesium15 mg
Phosphorus157 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C38 mg
Vitamin A55 mcg
Vitamin E0.4 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate20 mcg
Choline99 mg
Caffeine0 mg
Water243 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 81. The excerpt below is the record exactly as published.
Strawberry Syllabub 2 cups cream 1 cup sugar 1^ cups strawberry juice | cup lemon juice whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.