SYLLABUB
From Aunt Caroline's Dixieland recipes, 1922
Presented as published in 1922. 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
2363Calories
10 gProtein
146 gCarbs
167 gFat
Full nutrition (32 nutrients)
Calories2363 kcal
Protein9.9 g
Carbohydrates146 g
Fiber0 g
Sugars103 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0 g
Cholesterol482 mg
Sodium119 mg
Potassium678 mg
Calcium307 mg
Iron0.6 mg
Magnesium50 mg
Phosphorus288 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
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
Water444 g
As published
This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 17. The excerpt below is the record exactly as published.
SYLLABUB One pint of cream, rich and sweet, One-half cup of sugar, One cup of sherry wine, One teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.