Wheaten Flommery
From The closet of Sir Kenelm Digby Knight opened, 1910
Considered heartier than oat-meal flommery.
Presented as published in 1910. 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 closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 88. The excerpt below is the record exactly as published.
WHEATEN FLOMMERY In the West-country, they make a kind of Flom- ery of wheat flower, which they judge to be more harty and pleasant then that of Oat-meal, Thus ; Take half, or a quarter of a bushel of good Bran THE CLOSET OPEDjED 135 ofthe best wheat (which containeth the purest flow- er of it, though little, and is used to make starch,) and in a great woodden bowl or pail, let it soak with cold water upon it three or four days. Then strain out the milky water from it, and boil it up to a gelly or like starch. Which you may season with Sugar and Rose or Orange-flower- water, and let it stand till it be cold, and gellied. Then eat it with white or Rhenish-wine, or Cream, or Milk, or Ale
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Cook this with the app: pantry check, scaling, and the assistant.