Syllabub
From The closet of Sir Kenelm Digby Knight opened, 1910
This syrup is very quick of the fruit and weak of sugar, making the syllabub well-tasted.
Presented as published in 1910. 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
96Calories
1 gProtein
26 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories96 kcal
Protein0.9 g
Carbohydrates26 g
Fiber2.8 g
Sugars15 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.8 mg
Potassium293 mg
Calcium17 mg
Iron0.4 mg
Magnesium16 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A16 mcg
Vitamin E0.2 mg
Vitamin K24 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate1.6 mcg
Choline4 mg
Caffeine0 mg
Water12 g
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 116. The excerpt below is the record exactly as published.
SYLLABUB Take a reasonable quantity (as about half a Por- renger full) of the Syrup, that hath served in the making of dryed plums ; and into a large Sylla- bub-pot milk or squirt, or let fall from high a sufficient quantity of Milk or Cream
Cook this with the app: pantry check, scaling, and the assistant.