Syllabubs, Whipped

Name: Syllabubs, Whipped
Ingredients: a pint of cream; half a pint of Marsala; sugar to taste; the juice of a lemon; a little cinnamon

From Puddings and pastry à la mode, 1889

Presented as published in 1889. 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

1769Calories

12 gProtein

46 gCarbs

167 gFat

Full nutrition (33 nutrients)

Calories1769 kcal

Protein12 g

Carbohydrates46 g

Fiber2.9 g

Sugars10 g

Total Fat167 g

Saturated Fat96 g

Monounsaturated Fat34 g

Polyunsaturated Fat0.1 g

Cholesterol482 mg

Sodium1647 mg

Potassium813 mg

Calcium334 mg

Iron1.5 mg

Magnesium62 mg

Phosphorus321 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C53 mg

Vitamin A1.1 mcg

Vitamin E0.2 mg

Vitamin K11 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)0.7 mg

Folate14 mcg

Choline17 mg

Caffeine0 mg

Water570 g

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 24. The excerpt below is the record exactly as published.

Syllabubs, Whipped. Make a strong whip as for trifle ; mix a pint of cream with half a pint of Marsala, sugar to taste ; flavour with the juice of a lemon and a little cinna- mon

Cook this with the app: pantry check, scaling, and the assistant.