Flummery (White)
From Hilda's diary of a Cape housekeeper, 1902
Ensure moulds are well-wetted.
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
1718Calories
11 gProtein
34 gCarbs
167 gFat
Full nutrition (34 nutrients)
Calories1718 kcal
Protein11 g
Carbohydrates34 g
Fiber11 g
Sugars4.2 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0.1 g
Cholesterol482 mg
Sodium103 mg
Potassium614 mg
Calcium421 mg
Iron0.8 mg
Magnesium43 mg
Phosphorus280 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A3 mcg
Vitamin E0.3 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate13 mcg
Choline8.5 mg
Caffeine0 mg
Alcohol9.3 g
Water372 g
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 57. The excerpt below is the record exactly as published.
flummery (white). For a pint of flummery take I oz. isinglass, boil it in a little water till it is quite dissolved, then add i pint of cream, 2 tablespoonfuls of brandy. Chop a few bitter and sweet almonds, the peel of I lemon, and a little sugar to your taste
Cook this with the app: pantry check, scaling, and the assistant.