Flummery

Ingredients

• Three-quarters of an ounce of gelatine
• one pint raisin nectar
• the rind — thinly pared — and the juice of two lemons
• the yolks of two eggs
• sugar to taste

Method

1. 1

   Soak gelatine in nectar for half an hour.

2. 2

   Heat with lemon rind until gelatine dissolves.

3. 3

   Remove rind, cool slightly, add yolks, lemon juice, and sugar.

4. 4

   Strain, boil for three minutes, then pour into a wetted mould to set for about six hours.

Nutrition per serving

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 34. The excerpt below is the record exactly as published.

flummery are very fit for children^* Locke. oven till of a nice brown colour. When baked, spread with jam and put two to- gether. Xemon Cteams* One large lemon ; two ounces powdered sugar ; half a pint raisin nectar ; one pint of cream. Grate the rind of a lemon into a large basin and squeeze the juice on it ; add the sugar and nectar ; whisk all together for about ten minutes, when the cream should be light and thick, but not too thick to pour into tall jelly glasses ; put the glasses in a cold place for eight or nine hours, by which time the nectar and lemon-juice will have settled * Use scanted diet ^ and forbear e your fill,'' * Faerie Queen e.* 154 SWEETS. * The dessert came an, and jellies brought* King. at the bottom, and the cream will remain firm and light at the top. The above quantity will fill ten or twelve glasses. Wectat jf lummeis* Three-quarters of an ounce of gelatine ; one pint raisin nectar, the rind — thinly pared — and the juice of two lemons ; the yolks of two eggs ; sugar to taste

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