vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Flummery
From The King's College Hospital book of cooking recipes, 1907
Serves 6
Presented as published in 1907. 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
149Calories
9 gProtein
0 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories149 kcal
Protein8.8 g
Carbohydrates0.5 g
Fiber0 g
Sugars0 g
Total Fat12 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.7 mg
Potassium0.4 mg
Calcium1.4 mg
Iron0 mg
Magnesium0.5 mg
Phosphorus0.9 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.4 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0.7 mcg
Choline0.9 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 60. The excerpt below is the record exactly as published.
Flummery. Disolve foz. of gelatine in \ pint water, add the yolks of 5 eggs, very well beaten, £ pint white wine, 152 KING'S COLLEGE HOSPITAL TO SOUTH LONDON. the juice and rind of a lemon; sweeten to taste
Cook this with the app: pantry check, scaling, and the assistant.