White Wine Syllabub

Name: White Wine Syllabub
Ingredients: a pint of milk; sugar; wine; sweetened whipped cream; extract of lemon

From La cuisine creole, 1885

Presented as published in 1885. 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

292Calories

16 gProtein

23 gCarbs

16 gFat

Full nutrition (30 nutrients)

Calories292 kcal

Protein16 g

Carbohydrates23 g

Sugars23 g

Total Fat16 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol58 mg

Sodium185 mg

Potassium731 mg

Calcium599 mg

Iron0 mg

Magnesium58 mg

Phosphorus492 mg

Zinc2 mg

Copper0 mg

Manganese0 mg

Vitamin D4.7 mcg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin B60.3 mg

Vitamin B122.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.5 mg

Folate0 mcg

Choline87 mg

Water429 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 92. The excerpt below is the record exactly as published.

WHITE WINB SYLLABUB. Season a pint of milk with sugar and wine^ but not enough wine to curdle the milk. Fill youp glasses near- ly fuU, and cpown them with sweetened whipped cream. Season the cream with extract of lemon

Cook this with the app: pantry check, scaling, and the assistant.