Syllabub
From Jane Hamilton's recipes, 1909
Presented as published in 1909. 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
1963Calories
10 gProtein
45 gCarbs
167 gFat
Full nutrition (31 nutrients)
Calories1963 kcal
Protein9.9 g
Carbohydrates45 g
Fiber0 g
Sugars2.6 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0 g
Cholesterol482 mg
Sodium118 mg
Potassium669 mg
Calcium305 mg
Iron0.6 mg
Magnesium49 mg
Phosphorus288 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate0 mcg
Caffeine0 mg
Water442 g
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 38. The excerpt below is the record exactly as published.
SYLLABUB. To one pint of rich cream add half a pint of Madeira wine ; sweeten to your taste with loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.