Emulsion
From The closet of Sir Kenelm Digby Knight opened, 1910
This recipe yields at least two English quarts of Emulsion.
Presented as published in 1910. 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
800Calories
27 gProtein
26 gCarbs
65 gFat
Full nutrition (33 nutrients)
Calories800 kcal
Protein27 g
Carbohydrates26 g
Fiber14 g
Sugars0 g
Total Fat65 g
Saturated Fat4.8 g
Monounsaturated Fat40 g
Polyunsaturated Fat14 g
Cholesterol0 mg
Sodium57 mg
Potassium955 mg
Calcium381 mg
Iron4.8 mg
Magnesium349 mg
Phosphorus643 mg
Zinc3.7 mg
Copper1.3 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)4.8 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1896 g
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 90. The excerpt below is the record exactly as published.
a large quantity of water with the Barley (which thus prepared makes the water no more Red or Russet) during an hours space or more ; (that it may be strong of the Barley ; perle-Barley is best,) towards the latter end put in the Pullet flead, and the legs cut off ; If it should boil too long, the emul- sion would taste too fleshy. When it is enough, let the broth run clear from the Barley and pullet, and beat the Almonds with the broth, and strain them from it. Then sweeten it with Sugar. This is to make at least two English quarts of Emulsion
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Cook this with the app: pantry check, scaling, and the assistant.