Flammeri mit Sohokolade (Chocolate Flummery)

Ingredients

• 4 oz. semolina.
• 2 oz. sugar.
• 1 teaspoonful salt.
• if pint milk.
• 4 oz. chocolate.

Method

1. 1

   Strew the semolina in the boiling milk, then gradually the salt, sugar and grated chocolate.

2. 2

   Boil to the consistency of a thick puree and pour into a mould that has been rinsed with cold water.

3. 3

   When cold, turn out and serve with Vanilla Sauce.

Nutrition per serving

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 74. The excerpt below is the record exactly as published.

Flaminepi mit Sohokolade. (Chocolate Flummery.) For 6 Persons^ Time of Preparation : | hour. 4 oz. semolina. 2 o2« sugar. 1 teaspoonful salt. if pint milk. 4 os« chocolate. Flummery. 175 Strew the semolina in the boiling milk, then gradually the salt, sugar and grated chocolate. Boil to the consistency of a thick puree and pour into a mould that has been rinsed with cold water. When cold, turn out and serve with Vanilla Sauce. (See recipe, page 67.) For 6 Persons. 4 oz. grated roll. I pint water. A pinch of salt. Semmel-Flammem. (Roll Flummery.) Time of Preparation : i\ hour. 2 tablespoonsful rum. I ,, lemon juice. A little lemon peel. 4 oz. sugar. Soak the grated roll for an hour in the milk, boil 5 minutes with the lemon peel and then pass through a hair sieve. Stir in the sugar, lemon juice, rum and salt, mix well and pour into a mould that has been rinsed with cold water. When cold, turn out and serve with Frucht-Sauce. {See recipe, page 67.) This should be prepared a day before required, so that it may thoroughly set. Flammeri mit Eiweiss. (Flummery with White of Egg.) For 6 Persons. Time of Preparation : \ hour. 4 oz. potato flour. 6 whites of eggs. I quart boiling milk. \ pint cold milk. A small piece of closely pared orange peel. 2 oz. grated sweet almonds. \ teaspoonful salt. Into the boiling milk put the sugar, salt, grated almonds and the orange peel. Add the cold milk, with which the flour has been smoothly mixed, and boil 2 minutes, stirring continuously. Then stir in at once the whites of eggs, whisked stif&y, and pour into a mould that has been rinsed in cold water. Turn out when cold. 176 3 lbs. of fruit 1 Ground rice, sago or corn- i lb. loaf sugar, | Sour. I pint water. Put half a pound each of red and black currants, cherries and raspberries into a pan, add i pint of water and a quarter of a pound of loaf sugar. Stew gently until soft, then strain off the juice through a hair sieve and measure it. Put the juice on to boil. To each pint of juice allow 2 large tablespoonsful of ground rice, mixing latter smoothly with cold water. When the juice boils, pour in the rice. Let it come to the boil. Pour the mixture into a mould which has been rinsed out with cold water. When cold, turn ouL Serve with cream or custard. Sago or cornflour may be used instead of ground rice, and bottled syrup instead of the fresh fruit. CREMES^ (Creams.) Yanillen-Creme. (Vanilla Cream.) For 6 Persons. Time of Preparation : 2 hours. f pint milk. 6 eggs. 3 oz. sugar. I vanilla bean. 5 leaves of gelatine. Beat the yolks and sugar well together. Boil up \ pint of the milk with the vanilla and a pinch of carbonate of soda. Beat the remaining milk with the yolks and sugar and add to the boiling milk, boiling up again and stirring continuously. Add the dissolved gelatine, pour into a basin, stand in a cool place and stir until it begins to thicken. Then stir in the whites of eggs, whisked stiffly. Pour into a glass dish and decorate with little heaps of stewed or preserved fruit, or jelly. Snltan-Creme. (Sultana Crbam.) Prepared according to preceding recipe; 4 oz. of sultanas, boiled with sugar and then dried, and 2 oz. finely-chopped candied peel are stirred into the cream just before the whisked whites of eggs. N 178 Cremes. Mandel-Greme. (Almond Cream.) Prepared like Vanilla Cream, but 8 bitter almonds and 2 oz. sweet almonds, grated finely, are substituted for the vanilla. Far 6 Persons, i\ pint milk. 4 oz. hazelnut kernels. 4 oz. sugar. NasB-Creme. (Nut Cream.) Time of Preparation : i hour. I tablespoonful sifted flour. 3 eggs. 5 leaves of gelatine. Scald the nut kernels, scrape the skins off and pound finely. Put on half of the milk to boil with the sugar. Beat the yolks with the remainder of the milk, add to the boiling milk and boil up again, adding the dissolved gelatine and a pinch of salt. Pour into a basin, stand in a cool place and stir until it begins to thicken. Then stir in the stiffljr-whisked whites of eggs and the pounded nuts. Pour into a glass dish and garnish with nuts. For 6 Persons. Schokoladen-Creme.— I. (Chocolate Cream.) \ pint milk. f oz. cocoa. 6 whites of eggs. or \ pint whipped cream. Time of Preparation : 2 hours. 4 oz. grated chocolate. 3 oz. sugar. 5 leaves of gelatine (8 leaves, if the cream is to be turned out). Boil the milk, then stir in the sugar, cocoa, half the grated chocolate and the dissolved gelatine. Pour into a basin, stand in a cool place and stir until it begins to thicken. Then stir in the whipped cream, or whites Creamsm 179 of eggs, whisked stiffly, sprinkled over with the remain- ing chocolate. Pour into a glass dish and serve with or without a thick vanilla sauce. {See recipe, page 67.) Sohokoladan-Crema.— IL (Chocolate Crbam without Eggs.) f pint milk. I oz. potato flour. I oz. sugar. 4 oz. chocolate.

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