vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Flummery
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for two moulds.
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
537Calories
16 gProtein
21 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories537 kcal
Protein16 g
Carbohydrates21 g
Fiber2.8 g
Sugars4.3 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.1 g
Cholesterol121 mg
Sodium795 mg
Potassium359 mg
Calcium121 mg
Iron1.2 mg
Magnesium32 mg
Phosphorus106 mg
Zinc0.4 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate16 mcg
Choline16 mg
Caffeine0 mg
Water441 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 527. The excerpt below is the record exactly as published.
Flummery. — BoU two ounces of gelatine in a pint and a half of water for three-quarters of an houi- ; add a pint of sherry, the rind of a lemon, and the jmce of three, with sugar enough to sweeten. Make a pint of cream hot
Cook this with the app: pantry check, scaling, and the assistant.