Dutch Flummery
From Plain cookery recipes, 1908
Presented as published in 1908. 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
1299Calories
38 gProtein
198 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories1299 kcal
Protein38 g
Carbohydrates198 g
Fiber0 g
Sugars173 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium285 mg
Potassium433 mg
Calcium123 mg
Iron3.5 mg
Magnesium47 mg
Phosphorus327 mg
Zinc2.1 mg
Copper0.7 mg
Manganese0.4 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.6 mg
Folate77 mcg
Choline449 mg
Caffeine0 mg
Water525 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 44. The excerpt below is the record exactly as published.
Dutch Flummery* Three-quarter ounce gelatine. Six ounces sugar. Three yolks of eggs. Two lemons, rind and juice. Half a pint sherry. Half a pint water
Cook this with the app: pantry check, scaling, and the assistant.