Whipped Syllabubs, or Whips
From The Ocklye cookery book, 1909
Presented as published in 1909. 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
1105Calories
6 gProtein
89 gCarbs
84 gFat
Full nutrition (33 nutrients)
Calories1105 kcal
Protein5.8 g
Carbohydrates89 g
Fiber2.8 g
Sugars73 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.1 g
Cholesterol241 mg
Sodium51 mg
Potassium366 mg
Calcium170 mg
Iron0.6 mg
Magnesium22 mg
Phosphorus150 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K5.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water225 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 36. The excerpt below is the record exactly as published.
WHIPPED SYLLABUBS, OR WHIPS Ingredients A wineglass of sherry. One lemon. Halt a wineglass of brandy. Two ounces and a lialf of loaf Half a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.