Blackberry Flummery
From The universal cookery book, 1887
Recipe includes a poetic description of blackberries.
Presented as published in 1887. 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
29Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein0.9 g
Carbohydrates6.1 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.3 mg
Potassium13 mg
Calcium8.6 mg
Iron0.4 mg
Magnesium4.5 mg
Phosphorus8.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate13 mcg
Choline0 mg
Caffeine0 mg
Water237 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 68. The excerpt below is the record exactly as published.
Blackberry Flummery. “Stew blackberries, moderately sweetened with sugar, until soft ; mix a thickening of flour and water
Cook this with the app: pantry check, scaling, and the assistant.