Strawberry Flummery
From 365 desserts, 1900
Presented as published in 1900. 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
1520Calories
13 gProtein
364 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories1520 kcal
Protein13 g
Carbohydrates364 g
Fiber5.4 g
Sugars245 g
Total Fat4.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1082 mg
Potassium1580 mg
Calcium461 mg
Iron34 mg
Magnesium143 mg
Phosphorus275 mg
Zinc1.5 mg
Copper0.3 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C536 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate128 mcg
Choline12 mg
Caffeine0 mg
Water1320 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 26. The excerpt below is the record exactly as published.
Strawberry Flummery. Place one quart of strawberries in a farina boiler, allow them to heat just a little while until the juice flows freely. Have ready two tablespoonfuls of cornstarch, moistened in a gill of cold water; add to the berries one pint of boiling water and a cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.