Syllabub Dessert
From The Gertrude Bobbitt Circle cook book, 1948
Modest but delicious.
Presented as published in 1948. 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
2889Calories
31 gProtein
178 gCarbs
232 gFat
Full nutrition (33 nutrients)
Calories2889 kcal
Protein31 g
Carbohydrates178 g
Fiber0 g
Sugars150 g
Total Fat232 g
Saturated Fat134 g
Monounsaturated Fat53 g
Polyunsaturated Fat3.1 g
Cholesterol897 mg
Sodium288 mg
Potassium1218 mg
Calcium826 mg
Iron1.2 mg
Magnesium85 mg
Phosphorus794 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A579 mcg
Vitamin E2.1 mg
Vitamin K16 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.7 mg
Folate35 mcg
Choline39 mg
Caffeine0 mg
Water638 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 36. The excerpt below is the record exactly as published.
SYLLABUB DESSERT Beat 2 cups cream with V2 cup of sugar. When stiff, flavor quite strongly with wine or rum flavoring. Chill. Heap in glasses and serve with cake. Do a little extra beating after adding flavoring. Another Syllabub is made by combining 1 cup of soft custard with 1 cup whipped cream
Cook this with the app: pantry check, scaling, and the assistant.