vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Treacle Posset
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Best taken in bed.
Presented as published in 1898. 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
417Calories
8 gProtein
85 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories417 kcal
Protein8 g
Carbohydrates85 g
Fiber0 g
Sugars85 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium151 mg
Potassium429 mg
Calcium313 mg
Iron3.6 mg
Magnesium39 mg
Phosphorus254 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water241 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 304. The excerpt below is the record exactly as published.
Treacle Posset. — Boil half a pint of milk, and as soon as it boils add a quarter of a pint of golden syrup
Cook this with the app: pantry check, scaling, and the assistant.