Fruit Flummery
From National viands à la mode, 1895
Serve ice cold with milk.
Presented as published in 1895. 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
801Calories
15 gProtein
186 gCarbs
4 gFat
Full nutrition (27 nutrients)
Calories801 kcal
Protein15 g
Carbohydrates186 g
Sugars24 g
Total Fat3.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium9.1 mg
Potassium2863 mg
Calcium397 mg
Iron11 mg
Magnesium281 mg
Phosphorus515 mg
Zinc3.2 mg
Copper0.9 mg
Manganese5.6 mg
Vitamin C1028 mg
Vitamin A54 mcg
Vitamin E4.5 mg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Water1142 g
As published
This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 11. The excerpt below is the record exactly as published.
Fruit Flummery Take equal portions of raspberries and currants (about a pound of the latter and four cups of the former) ; pick the currants from the stems and put them with the raspberries in a bowl, crush the fruit well between the fingers, and then strain GERMAN- 25 through a cloth. To two-thirds of the juice add one-third of water, sweeten to taste, and set on to boil. Mix some cornflour
Cook this with the app: pantry check, scaling, and the assistant.