Dutch Flummery
From The handy dictionary of cookery, 1890
Serve turned out onto a crystal dish.
Presented as published in 1890. 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
338Calories
44 gProtein
10 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories338 kcal
Protein44 g
Carbohydrates10 g
Fiber2.8 g
Sugars3.1 g
Total Fat15 g
Saturated Fat4.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium285 mg
Potassium354 mg
Calcium140 mg
Iron3.5 mg
Magnesium37 mg
Phosphorus324 mg
Zinc2 mg
Copper0.8 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C53 mg
Vitamin A241 mcg
Vitamin E1.7 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)0.2 mg
Folate90 mcg
Choline457 mg
Caffeine0 mg
Water680 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 41. The excerpt below is the record exactly as published.
Dutch Flummery. Put into a clean saucepan one ounce of gelatine, one pint of water, the rind and juice of one lemon. When it is melted strain it over the beaten yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.