Flummery (1)

Ingredients

• 1 oz. bitter almonds
• I oz. of sweet
• a little rose water
• 1 pt. jelly stock
• sugar to taste
• 1 pt. thick cream

Method

1. 1

   Blanch, and then throw into cold water, the almonds; take them out and beat them in a marble mortar, with a little rose water, to keep them from oiling, and put them into the jelly stock.

2. 2

   Sweeten with white sugar; when it boils strain it through a piece of muslin, and when a little cold put it into the cream, stirring often till thick and cold.

3. 3

   Wet moulds in cold water, pour in the flummery and let them stand six hours before turned out; if made stiff wet the moulds, and it will turn out without putting them into warm water, which destroys their brightness.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 124. The excerpt below is the record exactly as published.

1 oz. bitter almonds, I oz. of sweet, a little rose water, 1 pt. jelly stock, sugar to taste, 1 pt. thick cream. ~ Blanch, and then throw into cold water, the almonds; take = ; 2 ess St eel = i — 218 THE Dominion Cook Book. ~ them out and beat them in a marble mortar, with a little rose water, to keep them from oiling, and put them into the jelly stock. Sweeten with white sugar ; when it boils strain it through a piece of muslin, and when a little cold put it into the cream, stirring often till thick and cold. _ Wet moulds in cold water, pour in the flummery and let them stand six hours before turned out; if made stiff wet the moulds, and it will turn out without putting them into warm water, which destroys their brightness. 769. Flummery (2)—Ingredients—3 large handfuls of small white oatmeal, 1 large spoonful of white sugar, 2 large spoonfuls of orange flower water. Put three large handfuls of very small white oatmeal to steep a day and night in cold water ; then pour it off clear, and add as much more water, and let it stand the same time. Strain it through a fine hair-sieve, and boil it till it is as thick as hasty- pudding ; stirring it well all the time. When first strained, put to it the white sugar, and flower water. Pour it into shallow dishes ; and serve to eat with milk, or cream and sugar. It is very good. 770. Rice Flummery-— Ingredients—1 pt. of milk a small piece of lemon peel and cinnamon, rice, flour, sugar to taste

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