Rice Flummery

Ingredients

• a pint of new milk
• a bit of lemon-peel
• cinnamon
• as much rice-flour as will make the whole of a good consistence
• a spoonful of peach-water, or a bitter almond beaten

Method

1. 1

   Boil with a pint of new milk, a bit of lemon-peel, and cinnamon; mix with a little cold milk, as much rice-flour as will make the whole of a good consistence, sweeten, and add a spoonful of peach-water, or a bitter almond beaten; boil it, observing it does not burn; pour it into a shape or pint basin, taking out the spice.

2. 2

   When cold, turn the flummery into a dish, and serve with cream, milk, or custard round.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 427. The excerpt below is the record exactly as published.

a bit of lemon- peel, cinnamon, and 3 bay leaves ; sweeten : then mix a large spoonful of rice flour into a cup of cold milk, very smooth ; mix it with the yolks of 4 eggs well beaten. Take a basin of the boil- ing milk, and mix with the cold that has the rice in it ; add the remainder of the boiling milk ; stir it one way till it boils ; pour immediately into a pan; stir till cool, and add a spoonful of brandy, or orange-flower water. RICE FLUMMERY. — Boil with a pint of new milk, a bit of lemon- peel, and cinnamon ; mix with a little cold milk, as much rice-flour as will make the whole of a good consistence, sweeten, and add a spoonful of peach- water, or a bitter almond beate

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