Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint of cold water
- five ounces of white sugar
- two quarts of strawberry syrup
- a pint of rich cream add half a gill of sweet wine
- a gill of sweet wine
- two table- spoonsful of finely powdered white sugar
- lemon juice
Directions
Soak a box of gelatine in one pint of cold water. When thoroughly soft add five ounces of white sugar, two quarts of strawberry syrup, and put it over the fire until the gelatine is perfectly dissolved. Pour it from the kettle into moulds or small jars, and you have a beautiful and nice flavored jelly. This recipe is meant for cool weather. In summer reduce the quantity of syrup by one-half.
Syllabub gives a very nice finish to many desserts, and when called for it should be made in this manner : To half a pint of rich cream add half a gill of sweet wine, and two table- spoonsful of finely powdered white sugar, and flavor it with lemon juice. Whip it to a froth, removing lightly with a spoon all the foam as it forms, and putting it to the dish requiring to be ornamented.