Flummery

Ingredients

• 1 quart new milk
• the grated peel of 1 large lemon
• 3 tablespoons fine sugar
• 6 eggs beaten for 10 minutes
• 2 ounces gelatine
• 1 teacup white sugar
• a wineglass of white wine

Method

1. 1

   Boil milk with lemon peel, sugar, and beaten eggs for 5 minutes.

2. 2

   Cool, strain, soak gelatine in water, boil with sugar, whisk with custard, and add wine.

3. 3

   Put into wet moulds.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 39. The excerpt below is the record exactly as published.

FLUMMERY.—Boil 1 quart new milk and add to it the grated peel of 1 large lemon, 3 tablespoons fine sugar, and 6 eggs beaten for 10 minutes ; let it boil for 5 minutes, stirring it rapidly so that the eggs will not curdle; set the dish in a pail of ice water and strain it when nearly cool. Soak 2 ounces gelatine in 1 pint cold water for } hour, add to it 1 teacup white sugar, and set over the fire to boil, stir- ring it often. Put the dish of jelly into a pan of ice and whisk it with an egg-beater to a froth. When nearly cold, beat in the custard, a little at a time, and when all is beaten in, turn in a wineglass of white wine

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