To make a fine Syllabub from the Cow
From The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ..., 1906
Presented as published in 1906. 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
1004Calories
5 gProtein
18 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories1004 kcal
Protein4.7 g
Carbohydrates18 g
Fiber0 g
Sugars3.8 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium96 mg
Potassium925 mg
Calcium210 mg
Iron1.9 mg
Magnesium62 mg
Phosphorus210 mg
Zinc0.9 mg
Copper0.1 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1033 g
As published
This recipe was extracted from The Pocumtuc Housewife, a Guide to Domestic Cookery as it is Practised in ... (1906) by [name missing], page 12. The excerpt below is the record exactly as published.
To make a fine Syllabub from the Cow. Sweeten a quart of cider with double refined sugar. Grate nutmeg into it. Then milk your cow into your liquor. When you have thus added what quantity of milk you think proper, pour half a pint or more of the sweetest cream
Cook this with the app: pantry check, scaling, and the assistant.