Dutch Flummery
A historical recipe from Nelson's Home Comforts Thirteenth Edition, by Mary Hooper (1892).
A historical recipe
Nelson's Home Comforts Thirteenth Edition, by Mary Hooper (1892). Project Gutenberg eBook #29519.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Nelson's Home Comforts Thirteenth Edition, by Mary Hooper (1892). Digitised by Project Gutenberg, eBook #29519 (https://www.gutenberg.org/ebooks/29519). 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.
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Ingredients
- a pint of cold water
- a pint of good raisin
- a pound of lump sugar
- three eggs
Method
- To an ounce and a half of Nelson's Patent Gelatine add a pint of cold water;
- let it steep, then pour it into a saucepan, with the rinds of three lemons or oranges;
- stir till the Gelatine is dissolved;
- beat the yolk of three eggs with a pint of good raisin or white wine, add the juice of the fruit, and three-quarters of a pound of lump sugar.
- Mix the whole well together, boil one minute, strain through muslin, stir occasionally till cold;
- then pour into moulds.