Coffée Flummery

Ingredients

• four sheets of gelatine
• two scant pints of water
• a cup of coffee
• two tablespoons of ground coffee
• the whites of two eggs
• a small half cup of sugar

Method

1. 1

   Soak the gelatine in water overnight.

2. 2

   The next morning, set the gelatine over the fire to melt and add a cup of coffee, made of the strength of two tablespoons of ground coffee.

3. 3

   Set away to cool, having sweetened to taste.

4. 4

   When the jelly begins to set, beat the egg whites and sugar and add it to the jelly, then beat all until solid and white.

5. 5

   Serve cold.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 171. The excerpt below is the record exactly as published.

oflée Flummery Soak four sheeta of gelatine in two scant pinta of water over night. The next morning set the gelatine over the fire to melt and add a cup of coffee, made of the atrength of two table- apoona of ground coffee. Set away to cool, having aweetened to taate. When the jelly begins to aet, beat the whitea of two egga and a amali half cup of sugar and add it to the jelly, then beat ali until aolid and white. Serve cold. Oroquante of Oranares Remove the peel and white akin from aix orangea. Then divide them by pulling them in amali aections, taking care not to break the akin which envelopa the pulp. Put half a pound of the fineat lump augar into a augar boiler, with juat enough water to cover it, and boil it down until it becomea brittle. To teat it, when it begins to boil up in big bubbles, take a little on the point of a knife and inatantly dip it in cold water. If the augar becomea aet, it ia sufficiently boiled and will eaaily anap in breaking. Remove from the fire. The piecea of orange, atuck on the point of a amali wooden akewer, must be slightly dipped in the augar and arranged at the bottom and round the aides of a plain circular mould, which haa been rubbed lightly with olive oil. When the piecea of orange are arranged and the sugar has become finn by cooling, juat before aending to table fili the inaide of the croquante with whipped cream, augared and flavored with a glaaa of maraachino and acme whole strawberriea. Invert on a diah and aerve. GOLD PUDDINQSy CBEAM8, MEBINQUES, AND ICE8 313 Fanohonette Crash two cupa of red raspberries and cook them with one cup of granulated sugar until they are thick. Add the juice of half a lemon. When thoroughlj cooled, stir in four finely cmshed lady^s fingers. Beat this mixture, a spoonf al at a time, into the stiffly beaten whites of foar eggs. Line a moald with blanched almonds and fili it with the mixtare. Set this mould in a pan of boiling water and bake in the oven for twenty-five minates. When cool, invert it on a dish and serve with cas- tard saace. Gk>08eberr7 Foci Cat the ends and stems off large, ripe gooseberries and pat them in a jar or bowl with a little water and a little moistened sagar. Set the jar or bowl in a saacepan of boiling water and cook the fruit antil it is soft enoagh to mash. Then rab it throagh a colander, and to every pint of palp add one pint of milk, or milk and cream mixed. Sweeten it to taste. (Sooaeberry Foci Top and stalk a quart of green gooseberries and stew them with a little water in an earthen dish till they are plump and tender. Pat them throagh a fine sieve and sweeten the jam to taste and put it in the dish in which yoa wish to serve it. Whip a qaart of thick cream till it is stiff, stir in a wine-glass of brandy and, if yoa wish, a little natmeg. Heap the cream upon the jam and serve cold. Another Kind of Foci Another kind of fool may be made by taking a qaart of strawberries and raspberries, a pint of each, mashing them, straining them, sweetening them, not cooking the palp, bat beating it with cream, after the manner of strawberry fool. In this the brandy may be omitted. ^ I 814 JfJB5. 8KELY"a COOK BOOK Apple Jelly Take a pound of granulated sugar, put it in a porcelain kettle with a pint of cold water, and let it boil till it is a rich syrup. Into this syrup drop as many quarters of apples as the sugar will absorb, adding also the juice of two lemons. Boil until the whole is quite thick, pour into a mould, and set on the ice. Serre piled high and set about with whipped cream. Jelly à la Macédoine Dissolve an ounce and a half of gelatine in one quart of water, add three-quarters of a pound of granulated sugar, and the juice of two lemons. Mix in a saucepan with the whites of two eggs

Cook this with the app: pantry check, scaling, and the assistant.