vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Syllabub
From The Henderson cook book, 1914
Serves 10
— Mrs. S. H. Allen.
Presented as published in 1914. 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
589Calories
3 gProtein
29 gCarbs
50 gFat
Full nutrition (33 nutrients)
Calories589 kcal
Protein2.9 g
Carbohydrates29 g
Fiber0 g
Sugars23 g
Total Fat50 g
Saturated Fat29 g
Monounsaturated Fat10 g
Polyunsaturated Fat0 g
Cholesterol145 mg
Sodium30 mg
Potassium160 mg
Calcium88 mg
Iron0.1 mg
Magnesium11 mg
Phosphorus85 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.2 mcg
Choline1.2 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 61. The excerpt below is the record exactly as published.
SYLLABUB. One-half pound sugar, 3 pints lukewarm cream, 1 cup of wine
Cook this with the app: pantry check, scaling, and the assistant.