vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Syllabub
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 6
Can be colored with vegetable coloring.
Presented as published in 1902. 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
416Calories
6 gProtein
21 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories416 kcal
Protein5.5 g
Carbohydrates21 g
Fiber1.8 g
Sugars15 g
Total Fat35 g
Saturated Fat16 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol80 mg
Sodium80 mg
Potassium190 mg
Calcium88 mg
Iron0.6 mg
Magnesium45 mg
Phosphorus115 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.7 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate6.7 mcg
Choline8.3 mg
Caffeine0 mg
Water65 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 179. The excerpt below is the record exactly as published.
Syllabub Soak a quarter of a box of gelatine in a little cold water, say foor tablespoons, setting the cup in hot water till the gelatine is well dissolved. Whip a pint of rich cream to a froth and stir in it three ounces of powdered sugar. Be careful to stir lightly and not break the froth of the cream. Strain in the gelatine next, exercising the same care, and as the syllabub thickens, with the gelatine, stir in also four tablespoons of Sherry and a small teaspoon of vanilla. Add two-thirds of a cup of blanched al- monds
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