Skip to content

Dutch Flummery

A historical recipe from The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861).

A historical recipe

The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Project Gutenberg eBook #10136.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Also printed in: Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).

Source and licence

From The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Digitised by Project Gutenberg, eBook #10136 (https://www.gutenberg.org/ebooks/10136). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Netherlands. Associated with Netherlands by a demonym leading its title: Dutch (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. 1426.
  2. INGREDIENTS.--1-1/2 oz.
  3. of isinglass, the rind and juice of 1 lemon, 1 pint of water, 4 eggs, 1 pint of sherry, Madeira, or raisin-wine;
  4. sifted sugar to taste.
  5. Mode.--Put the water, isinglass, and lemon-rind into a lined saucepan, and simmer gently until the isinglass is dissolved;
  6. strain this into a basin, stir in the eggs, which should be well beaten, the lemon-juice, which should be strained, and the wine;
  7. sweeten to taste with pounded sugar, mix all well together, pour it into a jug, set this jug in a saucepan of boiling water over the fire, and keep stirring it one way until it thickens;
  8. but take care that it does not boil.
  9. Strain it into a mould that has been oiled or laid in water for a short time, and put it in a cool place to set.
  10. A tablespoonful of brandy stirred in just before it is poured into the mould, improves the flavour of this dish: it is better if made the day before it is required for table.
  11. Time.--1/4 hour to simmer the isinglass;
  12. about 1/4 hour to stir the mixture over the fire.
  13. Average cost, 4s.
  14. 6d., if made with sherry;
  15. less with raisin-wine.
  16. Sufficient to fill a quart mould.
  17. Seasonable at any time.
  18. PALE SHERRIES are made from the same grapes as brown.
  19. The latter are coloured by an addition of some cheap must, or wine which has been boiled till it has acquired a deep-brown tint.
  20. Pale sherries were, some time ago, preferred in England, being supposed most pure;
  21. but the brown are preferred by many people.
  22. The inferior sherries exported to England are often mixed with a cheap and light wine called Moguer, and are strengthened in the making by brandy;
  23. but too frequently they are adulterated by the London dealers.