Syllabub
From The Gertrude Bobbitt Circle cook book, 1948
This is an original North Carolina recipe and is very old.
Presented as published in 1948. 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
1946Calories
13 gProtein
81 gCarbs
171 gFat
Full nutrition (34 nutrients)
Calories1946 kcal
Protein13 g
Carbohydrates81 g
Fiber0 g
Sugars63 g
Total Fat171 g
Saturated Fat98 g
Monounsaturated Fat35 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol497 mg
Sodium148 mg
Potassium705 mg
Calcium442 mg
Iron0.1 mg
Magnesium46 mg
Phosphorus397 mg
Zinc1.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C2.7 mg
Vitamin A40 mcg
Vitamin E0.2 mg
Vitamin K13 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate1.2 mcg
Choline24 mg
Caffeine0 mg
Water486 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 39. The excerpt below is the record exactly as published.
SYLLABUB 1 pint cream a day old \/-> cup sugar V2 euP fresh milk 1 tsp Sherry flavoring (optional) V2 cup sweet cider Little nutmeg on top y2 tsp vanilla
Cook this with the app: pantry check, scaling, and the assistant.