vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Flummery
From Miss Parloa's kitchen companion, 1887
Serves 2
Serve with soft custard made from yolks.
Presented as published in 1887. 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
590Calories
29 gProtein
61 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein29 g
Carbohydrates61 g
Fiber0.1 g
Sugars49 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium912 mg
Potassium873 mg
Calcium657 mg
Iron1.8 mg
Magnesium71 mg
Phosphorus692 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water508 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 348. The excerpt below is the record exactly as published.
Flummery. This is a pudding made of a quart of milk, three table- spoonfuls of corn-starch, half a teaspoonful of salt, one generous teaspoonful of vanilla extract, the whites of four eggs, and four table-spoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.