vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Devonshire White-Pot
From Cassell's dictionary of cookery, 1892
Serves 6
Presented as published in 1892. 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
631Calories
12 gProtein
6 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories631 kcal
Protein12 g
Carbohydrates6.4 g
Fiber0 g
Sugars0.2 g
Total Fat62 g
Saturated Fat34 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol409 mg
Sodium127 mg
Potassium243 mg
Calcium133 mg
Iron1.2 mg
Magnesium17 mg
Phosphorus221 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E0.7 mg
Vitamin K3.9 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate31 mcg
Choline196 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 468. The excerpt below is the record exactly as published.
vonshire White - Pot.— This is a very wholesome but old-fashioned preparation of nulk and flour varied . with the addition of eggs. The milk and flour are mixed to a batter, which is then put into an oven, or simply boiled, and eaten with sugar. A more modem white- pot is made as follows : — Beat eight eggs, and add them to one quart of cream, flavour with sugar and nutmeg, and pour the mixture on some slices of fine bread. Tie down the dish with a paper, first placing bits of butter
Cook this with the app: pantry check, scaling, and the assistant.