vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Rhubarb Flummery
From Cassell's dictionary of cookery, 1892
Serves 6
Serve with custard.
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
61Calories
2 gProtein
6 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories61 kcal
Protein2.2 g
Carbohydrates5.5 g
Fiber2 g
Sugars1.2 g
Total Fat3.7 g
Saturated Fat2.1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Cholesterol10 mg
Sodium9.2 mg
Potassium336 mg
Calcium104 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C9.1 mg
Vitamin A5.7 mcg
Vitamin E0.3 mg
Vitamin K33 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate8.3 mcg
Choline7.4 mg
Caffeine0 mg
Water119 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 1521. The excerpt below is the record exactly as published.
Rhubarb Flummery. — Soak a quarter of an ounce of isinglass or gelatine in three table-spoonfuls of cold water for an hour. Cut up one pound and a half of rhubarb into small pieces, and simmer this in as much cold water as will barely cover it, until it is quite soft. Drain oif the juice, put it into a saucepan with the soaked isinglass, and stir until the isinglass is dissolved. Rub the fruit through a sieve, mix the pulp with the isinglass, &c., and add four table-spoonfuls of thick cream
Cook this with the app: pantry check, scaling, and the assistant.