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Flummery
From Virginia Cookery-book, 1884
Serves 8
Serve with whipped syllabub.
Presented as published in 1884. 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
507Calories
6 gProtein
27 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories507 kcal
Protein5.7 g
Carbohydrates27 g
Fiber0 g
Sugars22 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0 g
Cholesterol128 mg
Sodium36 mg
Potassium118 mg
Calcium75 mg
Iron0.2 mg
Magnesium8.2 mg
Phosphorus74 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.9 mcg
Choline4.2 mg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 107. The excerpt below is the record exactly as published.
Flummkry. Put the juice of one lemon and the rind of two to one quart of thick cream ; sweeten to your taste (six ounces would suit most persons), and let it stand for half an hour, then wnisk it until it becomes thick ; add one ounce of gelatine softened in half a pint of water or cold milk
Cook this with the app: pantry check, scaling, and the assistant.