vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Bonny Clabber
From Dora's cook book, 1888
Serves 2
Presented as published in 1888. 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
106Calories
1 gProtein
15 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories106 kcal
Protein1.1 g
Carbohydrates15 g
Fiber2.6 g
Sugars8.5 g
Total Fat4.9 g
Saturated Fat3.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol1.5 mg
Sodium8.3 mg
Potassium89 mg
Calcium51 mg
Iron0.4 mg
Magnesium27 mg
Phosphorus40 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C0.4 mg
Vitamin A4.6 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate9.5 mcg
Choline3.5 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 31. The excerpt below is the record exactly as published.
BONNY CLABBER. This dish is in perfection in the summer when milk sours and thickens very quickly. It should be very cold when served. A nice way is to pour the milk, before it has thickened, into a glass dish, and when thick, set on ice BREAKFAST AND SUPPER RELISHES, 107 for two hours and itis ready to serve, and is really a)very pretty addition to the supper table. Serve in sauce dish- es, sprinkle with maple sugar and a little nutmeg if de- sire
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