Dutch Flummery

Ingredients

• 3 gills water
• 1 gill sherry or raisin wine
• 2 yolks of eggs
• f- oz. gelatine
• 6 oz. loaf sugar
• 2 lemons

Method

1. 1

   Wipe the lemons and peel off the rind very thinly.

2. 2

   Put it into a lined saucepan with the sugar, water, and gelatine, and stand by the side of the fire until the sugar and gelatine are melted and the flavour extracted from the lemon.

3. 3

   Then add the wine and the juice of the lemons, and make the mixture very hot.

4. 4

   Beat up the yolks of eggs in a basin and strain the hot liquid on to them, stirring all the time.

5. 5

   Return all to the saucepan, and stir carefully over the fire until the yolks thicken as in a custard.

6. 6

   The flummery must on no account boil.

7. 7

   Strain again into the basin, and when cool pour into a wet mould and set aside until firm.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 700. The excerpt below is the record exactly as published.

Dutch Flummery 3 gills water. 1 gill sherry or iaisin wine. 2 yolks of eggs. f- oz. gelatine. 6 oz. loaf sugar. 2 lemons

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