Rice Flummery
From Cassell's dictionary of cookery, 1892
Serves 4
Time to boil: about 10 minutes. Sufficient for a pint mold.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1550. The excerpt below is the record exactly as published.
Rice Flummery. — Jlix two table- spoonfuls of ground rice to a smooth paste with cold milk, and stir into it a pint of boiling milk which has been sweetened and flavoured -■ with a quarter of an ounce of bitter almonds blanched and pounded. Boil the mixture, stir RIC ( 746 ) RIC constantly until it leaves the bottom of the saucepan, then pour it into a mould. When it is quite cold and stiff, turn it out, and stick all over it blanched sweet almonds cut into straws. Pour cream or thin custard round the flummery, or a sauce made with wine, lemon-juice, and sugar
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