Dutch Flummery

Name: Dutch Flummery
Yield: 6 servings
Ingredients: Pare the rind of a lemon very thin; infuse it in a pint of water; half a pound of sugar; add two ounces of isinglass; the strained juice of four lemons; a pint of sherry; the yolks of eight eggs

From Cassell's dictionary of cookery, 1892

Serves 6

Sufficient for a quart mould.

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

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 478. The excerpt below is the record exactly as published.

Dutch Flummery. — Pare the rind of a lemon very thin, and infuse it in a pint of water -with half a pound of sugar. Set it on the fire until the sugar is dissolved, and the syrup well flavoured with the lemon-rind. Sim- mer a few minutes, and then add two ounces of isinglass to the syrup, the strained juice of four lemons, a pint of sherry, and the yolks of eight eggs

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