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FLUMMERY
From Consult me, 1902
Serves 3
Constant stirring is essential to preserve the figures of the moulds.
Presented as published in 1902. 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
702Calories
11 gProtein
16 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories702 kcal
Protein11 g
Carbohydrates16 g
Fiber2.4 g
Sugars3.3 g
Total Fat67 g
Saturated Fat33 g
Monounsaturated Fat18 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol166 mg
Sodium258 mg
Potassium455 mg
Calcium151 mg
Iron1 mg
Magnesium67 mg
Phosphorus222 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A1.6 mcg
Vitamin E4.9 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.3 mg
Folate16 mcg
Choline24 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 223. The excerpt below is the record exactly as published.
FLUMMERY.— Put 1 oz. each of bitter and sweet almonds into a basin ; pour boiling water upon them to remove the skins ; place the kernels in cold water a little ; then beat in a mortar with rose-water ; afterwards put them into a pint of calf-feets’ stock : FLU 183 FOW sweeten with loaf sugar. When it boils, strain; cool, and add a pint of thick cream
Cook this with the app: pantry check, scaling, and the assistant.