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Whipped Syllabubs
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient to fill eight glasses.
Presented as published in 1892. 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
926Calories
5 gProtein
16 gCarbs
83 gFat
Full nutrition (34 nutrients)
Calories926 kcal
Protein5.3 g
Carbohydrates16 g
Fiber0 g
Sugars1.8 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium785 mg
Potassium331 mg
Calcium154 mg
Iron0.5 mg
Magnesium26 mg
Phosphorus152 mg
Zinc0.6 mg
Copper0 mg
Manganese0 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)0.3 mg
Folate1.2 mcg
Choline5.9 mg
Caffeine0 mg
Alcohol9.3 g
Water259 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2258. The excerpt below is the record exactly as published.
Whipped Syllabubs.— Mix a quarter of a pint of sherry with two table-spoonfuls of brandy, stix- the mixture into half a pint of thick cream, and add a little grated nutmeg, the strained juice of half a lemon, and as much sugar as will sweeten the syllabub pleasantly
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