French Flummery
From The family receipt-book (1817).
No ratings yet
A historical recipe
The family receipt-book (1817).
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
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 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 pow dered 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.
- Vv hen quite cold, turn it into a dish, and garnish with currant jelly.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Wooden spoon
-
Spatula
-
Sieve