Flamri

Ingredients

• one pint of white wine
• as much water
• eight oz. of small semolina
• two-thirds lb. of powdered sugar
• a pinch of table-salt
• two eggs
• the whites of six, beaten to a stiff froth

Method

1. 1

   Boil one pint of white wine and as much water, and sprinkle in it eight oz. of small semolina.

2. 2

   Cook gently for twenty-five minutes.

3. 3

   Then add to the preparation two-thirds lb. of powdered sugar, a pinch of table-salt, two eggs, and the whites of six, beaten to a stiff froth.

4. 4

   Pour it into moulds with buttered sides; set these to poach in the dazn-marie, and leave them to cool.

5. 5

   Turn out, and coat with a purée of raw fruit, such as strawberries, red-currants, cherries, etc., reasonably sugared.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 437. The excerpt below is the record exactly as published.

FLAMRI Boil one pint of white wine and as much water, and sprinkle in it eight oz. of small semolina. Cook gently for twenty-five minutes. Then add to the preparation two-thirds lb. of powdered sugar, a pinch of table-salt, two eggs, and the whites of six, beaten to a stiff froth

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