A Flummery of Bice-grits and Fruit Juice, so-called
Bothe Griitze {Bed Grits), of Baltic Germany, originally
made with buckwheat, now of rice or wheat grits, to be
eaten with cream or custard, is popular in Northern Europe.
Flummeries of wheat-grits, or gootato and wheat starch, boiled
with milk, flavoured with liqueur, e.g., maraschino, are
eaten with cold fruit sauce or liquid custards. Many varia-
tions of flummeries are described, which can be produced
by the observance of the following i^rinciples ;
Any flour, grits or starch may be used to j)roduce the
initial paste.
* Gf. Gouffe, loc. cil., p. 770,
278
THE SPIRIT OF COOKERY
Of grits (of rice, or wheat) three parts will produce the
same solidity of the flummery as tivo parts of starch.
Of buckwheat a greater proportion is required than of
grits, and of millet a greater one than of buckwheat.
These latter cereals will be less used where rice and wheat
are freely accessible, but many an opulent man on the
Baltic would think his red grits imperfect if it were not
made of buckwheat.
Sago would give an imperfect flummery unless it were
very much boiled, or mixed from the beginning with some
binding starch. The same observation applies to tapioca.
The liguid by means of which the floury base may be
swelled into the colloid body may be milk, or even cream,
or fruit piice. A milk fitommery may be harmonized by an
egg sauce, but is best relished with a contrasting fruit juice
sauce, while inversely a fruit-juice flummery is best relished
with a vxilk custard or cream sauce, or with cream only.
The harmonious or contrasting flavouring of flummery and
sauce must be attended to.
Cold Puddings.
In some cookery-books a number of dishes are placed
under the heading of flummery which, although they may
have some features in common with it, are nevertheless
peculiar ; they are sometimes treated of under the name of
Cold Sioeet Dishes. They are in reality Cold Puddings, and
under this name we propose to consider them. They are
not merely ordinary puddings which have become cold,
but such as require exposure to a low temperature before
they acquire the consistency or quality which entitles them
to he called puddings.
Cold Milk Bice is the most popular of these dishes, as a
French novelist testified, who found it, in conjunction with
prunes, on every hotel table in Switzerland. It may be
mixed in strata with fruit pulp, such as apples, or cheese
COLD PUDDINGS
279
of apricots, damsons, and currants plumped in water. A
punch or arac sauce or a custard sauce may suitably
accompany it.
Cold Wme Bice is boiled rice immersed in a syrup made
of two parts of sugar and one part of white wine ; 1 lb.
of dry rice to 1 lb. of sugar and half a pint of wine✪ Cold Wine Rice is a good
proportion. The flavours may be various — zest of lemon,
lemon-juice, or others employed in jellies. Dressed slices
of oranges make the dish very refreshing.
Page 179 · 2 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A Flummery of Rice-grits and Fruit Juice, so-called Rothe Grütze (Red Grits), of Baltic Germany, originally made with buckwheat, now of rice or wheat grits, to be eaten with cream or custard, is popular in Northern Europe. Flummeries of wheat-grits, or potato and wheat starch, boiled with milk, flavoured with liqueur, e.g., maraschino, are eaten with cold fruit sauce or liquid custards. Many variations of flummeries are described, which can be produced by the observance of the following i^rinciples ;
Any flour, grits or starch may be used to produce the initial paste.
* Gf. Gouffe, loc. cil., p. 770,
Of grits (of rice, or wheat) three parts will produce the same solidity of the flummery as tivo parts of starch.
Of buckwheat a greater proportion is required than of grits, and of millet a greater one than of buckwheat. These latter cereals will be less used where rice and wheat are freely accessible, but many an opulent man on the Baltic would think his red grits imperfect if it were not made of buckwheat.
Sago would give an imperfect flummery unless it were very much boiled, or mixed from the beginning with some binding starch. The same observation applies to tapioca.
The liquid by means of which the floury base may be swelled into the colloid body may be milk, or even cream, or fruit juice. A milk flummery may be harmonized by an egg sauce, but is best relished with a contrasting fruit juice sauce, while inversely a fruit-juice flummery is best relished with a milk custard or cream sauce, or with cream only. The harmonious or contrasting flavouring of flummery and sauce must be attended to.
Cold Puddings.
In some cookery-books a number of dishes are placed under the heading of flummery which, although they may have some features in common with it, are nevertheless peculiar; they are sometimes treated of under the name of Cold Sweet Dishes. They are in reality Cold Puddings, and under this name we propose to consider them. They are not merely ordinary puddings which have become cold, but such as require exposure to a low temperature before they acquire the consistency or quality which entitles them to be called puddings.
Cold Milk Rice is the most popular of these dishes, as a French novelist testified, who found it, in conjunction with prunes, on every hotel table in Switzerland. It may be mixed in strata with fruit pulp, such as apples, or cheese
COLD PUDDINGS
of apricots, damsons, and currants plumped in water. A punch or arac sauce or a custard sauce may suitably accompany it.
Cold Wine Rice is boiled rice immersed in a syrup made of two parts of sugar and one part of white wine; 1 lb. of dry rice to 1 lb. of sugar and half a pint of wine is a good proportion. The flavours may be various — zest of lemon, lemon-juice, or others employed in jellies. Dressed slices of oranges make the dish very refreshing.
Records on this page
Cold Wine RiceCold Wine Rice