Syllabubs
From Wholesome cookery, 1887
Presented as published in 1887. 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
1989Calories
15 gProtein
83 gCarbs
168 gFat
Full nutrition (33 nutrients)
Calories1989 kcal
Protein15 g
Carbohydrates83 g
Fiber14 g
Sugars14 g
Total Fat168 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0.4 g
Cholesterol482 mg
Sodium121 mg
Potassium1287 mg
Calcium429 mg
Iron3.4 mg
Magnesium82 mg
Phosphorus361 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C265 mg
Vitamin A5 mcg
Vitamin E0.8 mg
Vitamin K11 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate55 mcg
Choline26 mg
Caffeine0 mg
Water830 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 50. The excerpt below is the record exactly as published.
Syllabubs. Take the grated rind of 2 lemons, the juice of 3, 1 pint of cream, one-third of a pint of sherry ; sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.