Swartzuir
From Hilda's "where is it?" of recipes, 1891
The old recipe had the blood of a duck instead of tamarinds.
Presented as published in 1891. 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
534Calories
7 gProtein
136 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories534 kcal
Protein7.5 g
Carbohydrates136 g
Fiber20 g
Sugars75 g
Total Fat4.9 g
Saturated Fat1.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.2 g
Omega-30.2 g
Cholesterol0 mg
Sodium133 mg
Potassium1439 mg
Calcium342 mg
Iron8 mg
Magnesium225 mg
Phosphorus236 mg
Zinc1.1 mg
Copper0.3 mg
Manganese18 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A5.3 mcg
Vitamin E2.8 mg
Vitamin K48 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.4 mg
Folate56 mcg
Choline33 mg
Caffeine0 mg
Water181 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 79. The excerpt below is the record exactly as published.
SWARTZUIR"— SYLLABUB— SYRUP (LEMON). [S " SWARTZUIR? (A homely Cape Dish.) Ingredients. S lb. of Ribs of MuHoa 6 Cloves. 1 Onion. la Peppereorns, finely bruised, s oz. of Tamaripds. \ tablespoonful of Brown Sugar. Salt
Cook this with the app: pantry check, scaling, and the assistant.