White-Pot
From The closet of Sir Kenelm Digby Knight opened, 1910
The bread will rise to the top during cooking.
Presented as published in 1910. 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
2522Calories
61 gProtein
393 gCarbs
78 gFat
Full nutrition (28 nutrients)
Calories2522 kcal
Protein61 g
Carbohydrates393 g
Total Fat78 g
Saturated Fat3.7 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat7.7 g
Cholesterol0 mg
Sodium379 mg
Potassium10048 mg
Calcium646 mg
Iron24 mg
Magnesium759 mg
Phosphorus1391 mg
Zinc3.5 mg
Copper6.6 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C375 mg
Vitamin A14 mcg
Vitamin E12 mg
Vitamin B63.3 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)2.4 mg
Niacin (B3)10 mg
Folate534 mcg
Water1065 g
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 118. The excerpt below is the record exactly as published.
WHITE-POT Boil three pints of sweet Cream with a very little Salt and some sliced Nutmeg. As soon as it begins to boil, take it from the fire. In the mean time beat the yolks of twelve or fifteen new-laid Eggs very well with some Rose or Orange-flower-water, and sweeten the Cream to your taste
Cook this with the app: pantry check, scaling, and the assistant.