vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Syllabub
From How we cook in Tennessee .., 1906
Serves 8
Presented as published in 1906. 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
567Calories
6 gProtein
31 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories567 kcal
Protein6.3 g
Carbohydrates31 g
Fiber0 g
Sugars25 g
Total Fat45 g
Saturated Fat25 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol237 mg
Sodium70 mg
Potassium186 mg
Calcium92 mg
Iron0.7 mg
Magnesium14 mg
Phosphorus134 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A50 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate15 mcg
Choline93 mg
Caffeine0 mg
Water117 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 141. The excerpt below is the record exactly as published.
Syllabub. — Two pints cream whipped ; whites five eggs beaten stiff; add one cup sugar to them and mix with cream; pour half pint wine
Cook this with the app: pantry check, scaling, and the assistant.