Spanish Flummery
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Ready in about an hour.
Presented as published in 1890. 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 The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 32. The excerpt below is the record exactly as published.
SPANISH FLUMMERY. Make a custard as follows: pound twenty-four sweet Gt CONFECTIONARY and twelve bitter almonds quite fine, in a mortar, put them into a stewpan with the yolks of eight eggs; mix them together, and pour upon them a pint of boiling milk; put them over a slow fire, and stir it quickly with a whisk till it thickens; then remove it from the fire, stirring it till it gets a little cool, w'hich will prevent its becoming lumpy. When this is done, whisk up to a light froth half a pint of good cream in another pan or basin: and when your custard is quite cold, add it, stirring it in lightly; put in powTdered loaf sugar to your palate, and three quar- ters of an ounce of isingla
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.