vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Devonshire White-Pot
From The thorough good cook, 1895
Serves 6
Presented as published in 1895. 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
505Calories
6 gProtein
9 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories505 kcal
Protein6.3 g
Carbohydrates8.6 g
Fiber1.1 g
Sugars3 g
Total Fat50 g
Saturated Fat29 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol251 mg
Sodium1684 mg
Potassium173 mg
Calcium83 mg
Iron0.8 mg
Magnesium18 mg
Phosphorus129 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C0.2 mg
Vitamin A202 mcg
Vitamin E0.9 mg
Vitamin K3.6 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate20 mcg
Choline103 mg
Caffeine0 mg
Water75 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 221. The excerpt below is the record exactly as published.
Devonshire White-Pot. Take a pint of cream and strain four eggs into it ; add a little salt and a little sliced nutmee:, and season with sugar till somewhat sweet ; then take fine bread sliced very thin, and put it into a dish. The cream and the eggs being put to it, add a handful of raisins of the sun that have been boiled, and a little sweet butter
Cook this with the app: pantry check, scaling, and the assistant.