vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sultana
From Harper's cook book encyclopædia, 1902
Serves 12
Serve with whipped cream flavored with vanilla.
Presented as published in 1902. 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
490Calories
9 gProtein
41 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories490 kcal
Protein8.9 g
Carbohydrates41 g
Fiber0.6 g
Sugars31 g
Total Fat34 g
Saturated Fat18 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol310 mg
Sodium38 mg
Potassium302 mg
Calcium100 mg
Iron1.1 mg
Magnesium18 mg
Phosphorus159 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.1 mcg
Vitamin C35 mg
Vitamin A83 mcg
Vitamin E0.8 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate33 mcg
Choline178 mg
Caffeine0 mg
Water75 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 241. The excerpt below is the record exactly as published.
Sultana. — Dissolve I x/z ozs. of gela- tine in a little water, clean % lb. of Sultana raisins and x/\ lb. of cur- rants, and cut x/\ lb. of candied lemon- peel into small dice. Meanwhile boil a vanilla bean five minutes in one quart of cream, add Y\ lb. of sugar, remove from the fire, and let the cream remain covered until nearly cold ; take out the bean, beat the yolks of fifteen eggs
Cook this with the app: pantry check, scaling, and the assistant.