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Devonshire White Pot
From The housewife's referee, 1898
Serves 6
Presented as published in 1898. 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
345Calories
6 gProtein
10 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories345 kcal
Protein6.2 g
Carbohydrates9.8 g
Fiber0.1 g
Sugars4.5 g
Total Fat31 g
Saturated Fat17 g
Monounsaturated Fat7 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol204 mg
Sodium87 mg
Potassium128 mg
Calcium77 mg
Iron0.8 mg
Magnesium10 mg
Phosphorus116 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate16 mcg
Choline98 mg
Caffeine0 mg
Water73 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 140. The excerpt below is the record exactly as published.
Devonshire White Pot. — Take a pint of cream, and strain four eggs into it. Put in a little salt and a little grated nutmeg, and season freely with sugar. Take a penny loaf of white bread sliced very thin, and put it into a dish. The cream and eggs being put to it, then take a handful of raisins and a little sweet butter
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