vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Syllabub
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
633Calories
3 gProtein
24 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories633 kcal
Protein3.2 g
Carbohydrates24 g
Fiber0 g
Sugars17 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium34 mg
Potassium190 mg
Calcium99 mg
Iron0.2 mg
Magnesium14 mg
Phosphorus97 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.4 mcg
Choline2 mg
Caffeine0 mg
Water125 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 169. The excerpt below is the record exactly as published.
Syllabub. One quart of cream, 1 cup of wine, % cup of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.