French Flummery
From The family receipt-book (1808).
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A historical recipe
The family receipt-book, by University of Leeds. Library (1808).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- BEAT half an ounce of isinglass as fine as possible;
- boil it gently, for about a quarter of an hour, in a pint of cream, carefully stirring it all the time;
- and then, taking it off the fire, sweeten it with some fine powdered loaf sugar., add a very little rose and orange-flower water, strain the whole through a sieve, stir it till half cold, and put it into a bason or mould.
- When quite cold, turn it into a dish, and garnish with currant-jelly.
- Common Flummery .
- Good common flummery is thus made Put some of the finest and whitest oat- meal into a broad and deep pan, cover it with water, stir it well, and let it stand twelve hours ;
- then pour off the water clear, and put on fresh, to be stirred and remain the same time, and be in like manner poured off.
- Then stir in a little fresh, immediately strain the oatmeal through a coarse hair sieve, and boil it till very thick, keeping it well stirred all the time.
- As soon as it becomes of a proper consistency, pour it out;
- and, when cold, turn it into plates, and eat it with either wine, cyder, beer, milk, or cream and sugar.
- Small u hole oatmeal, as it is called, or rather grits once cut, does better than common oatmeal;
- and a little loaf sugar, dissolved in rose or orange-flower water, and mixed with the warm flummery, while straining, make no unpleasant addition.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Wooden spoon
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Spatula
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Sieve