vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Vanilla Tablet
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. 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
509Calories
5 gProtein
82 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories509 kcal
Protein4.9 g
Carbohydrates82 g
Fiber0 g
Sugars83 g
Total Fat19 g
Saturated Fat11 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol61 mg
Sodium60 mg
Potassium229 mg
Calcium189 mg
Iron0 mg
Magnesium19 mg
Phosphorus153 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A48 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline27 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 132. The excerpt below is the record exactly as published.
three ounces of ghee in a pound of water to crackling height. Have ready two pounds of milk reduced to a fourth of its bulk by boiling. Remove the sugar from the 320 MYSORE (Hindu) fire, and stir in the milk along with some essence of lemon and a little liquid saffron to give a good yellow colour. Stir till all is thick and creamy, pour into oiled shapes or into a dish an inch deep, and when nearly cold cut into lengths about an inch broad. Vanilla Tablet. Made exactly as above, only substituting essence of vanilla for essence of lemon.
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