vegetarianpescatariansoy-freefish-freeshellfish-free
Imperial Schmirn
From Cassell's dictionary of cookery, 1892
Serves 6
Serve with pounded sugar and vanilla mixed over the top.
Presented as published in 1892. 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
446Calories
10 gProtein
25 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories446 kcal
Protein10 g
Carbohydrates25 g
Fiber0.7 g
Sugars5.6 g
Total Fat42 g
Saturated Fat17 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol258 mg
Sodium78 mg
Potassium231 mg
Calcium92 mg
Iron2 mg
Magnesium29 mg
Phosphorus177 mg
Zinc1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C0.2 mg
Vitamin A67 mcg
Vitamin E1.7 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.6 mg
Folate52 mcg
Choline125 mg
Caffeine0 mg
Water82 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 736. The excerpt below is the record exactly as published.
Imperial Sehmarn. ^Separate the yolks from the whites of five eggs, whisk the yolks with a pint of cream, and froth the whites, which will be required when all the other ingre- dients are mixed. Add to the yolks four ounces of fine flour — made sweet with a table- spoonful of double-refined sugar — an ounce of sultana raisins, the same of blanched almonds, chopped, and, lastly, the frothed whites, which should be stirred in gently with the rest. Have ready hot, in a clean stewpan, two ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.