Sweets/Treats A Collection of Flummeries

flummery & coloring for flummery and jellies
(The Domestic Cookery; a Practical Guide for Housekeepers, By an Experienced Cook and Confectioner, 1846)

Ingredients:

1 oz. bitter almonds​

1 oz. sweet almonds​

Boiling Water​

Rose-Water​

1 pint of Calf's Foot Stock​

Loaf Sugar​

1 pint Thick Cream​

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Ingredients for Coloring:​

Pink: 2 pennyworth of Cochineal (red dyestuff)​

1/2 teacupful of best French Brandy​

Yellow: Saffron, Cold Water​

Green: Spinage​

White: Cream​

Instructions:

Put one ounce of bitter and one of sweet almonds into a basin, pour over them some boiling water, to make the skins come off, which is called blanching, strip off the skins, and throw the kernels into cold water, then take them out, and beat them in a marble mortar, with a little rose-water, to keep them from oiling; when they are beaten put them into a pint of calf's foot stock, set it over the fire, and sweeten it to your taste with loaf sugar; as soon as it boils strain it through a piece of muslin or gauze; when a little cold put into it a pint of thick cream, and keep stirring it often till it grows thick and cold, wet your moulds in cold water, and pour in the flummery, let it stand five or six hours at least before you turn them out; if you make the flummery stiff and wet the moulds, it will turn out without putting it into warm water, for water takes off the figures of the mould, and makes the flummery look dull.​

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N.B. Be careful you keep stirring it till cold, or it will run in lumps when you turn it out of the mould.​

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Colouring for Flummery and Jellies.​

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Take two pennyworth of cochineal, bruise it with the blade of a knife, and put it into half a tea-cupful of the best French brandy, and let it stand a quarter of an hour; filter it through a linen cloth, and put in as much as will make the jelly or flummery a fine pink; if yellow, take a little saffron, tie it in a rag, and dissolve it in cold water; if green, take some spinage, boil it ,take off the froth, and mix it with the jelly; if white, put in some cream.​

apple flummery
(Practical Cook Book: Containing Upwards of One Thousand Receipts, By Mrs. Bliss, 1850)

Ingredients:

20 small Pippin Apples​

Juice of 2 Lemons​

2 glasses of Sherry​

1/2 lb. Fine White Sugar​

1 oz. Clarified Isinglass, or Patent Gelatine​

1 glass of Madeira Wine​

1 pint of Cream​

Ice​

Instructions:

Peel and quarter twenty small pippins, and stew them with the juice of two lemons, two glasses of Sherry, half a pound of fine white sugar, and an ounce of clarified isinglass, or of patent gelatine; stew the whole over a moderate fire, (moving the contents of the pan occasionally,) until it is quite tender; then strain the stew through a sieve, add a glass of Madeira wine, stir it, place it upon ice, and when it is on the point of setting add to it a pint of cream well whipped, and pour it into your mould; keep it upon ice until it is wanted, then dip the mould into warm water, and turn it out upon your dish.​

apricot flummery
(Practical Cook Book: Containing Upwards of One Thousand Receipts, By Mrs. Bliss, 1850)

Ingredients:

12 Ripe and Fleshy Apricots​

1/2 lb. Fine White Sugar​

Juice of 2 Lemons​

1 oz. of Isinglass, or Patent Gelatine​

1 Pint of Cream​

Ice​

Instructions:

Cut in halves twelve ripe and fleshy apricots, stone them, and stew them, until they are quite tender, with half a pound of fine white sugar, the juice of two lemons, and an ounce of isinglass, or of patent gelatine, dissolved in a little water; rub the stew through a sieve, put it into a basin, and stir it upon ice; when it is upon the point of setting, add a pint of cream well whipped, and pour it into your mould.​

lemon & orange flummery
(Practical Cook Book: Containing Upwards of One Thousand Receipts, By Mrs. Bliss, 1850)

Ingredients:

1 oz. patent gelatine​

1 Pint Water​

1 tbs. Rose Water​

Juice & Rind of 3 Lemons​

or, the Juice of 6 Large Oranges​

1-1/2 lb. Fine White Sugar​

1 Pint of Cream​

6 Egg Yolks​

Ice​

Instructions:

Dissolve an ounce of patent gelatine in a pint of water, and stew it with a table- spoonful of rose water, the juice and rind of three lemons, a pound and a half of fine white sugar; when this is quite hot, stir in gradually a pint of cream, and the well beaten yolks of six eggs; let the whole boil together, stirring all the while; then remove it from the fire, strain it, stir it until it becomes lukewarm, then pour it into moulds, and keep it upon ice until it is wanted.​

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Orange Flummery is made as above, using the juice of six large oranges instead of three lemons.​

pear flummery
(Practical Cook Book: Containing Upwards of One Thousand Receipts, By Mrs. Bliss, 1850)

Ingredients:

6 Small Pears​

Juice of 2 Lemons​

1/2 pint of Water​

20 Bitter Almonds​

1/2 lb. Fine White Sugar​

1 oz. Patent Gelatine​

1 Pint Cream​

Ice​

Instructions:

Peel core, and slice one and a half dozen small pears; put them into a stew pan with the juice of two lemons, half a pint of water, twenty bitter almonds blanched and chopped finely, half a pound of fine white sugar, and an ounce of patent gelatine; stew the whole over a moderate fire until it is quite tender; then rub it through a sieve into a bowl, stir it upon ice, and when it is upon the point of setting, add a pint of cream well whipped, and pour into your mould.​

rice flummery
(Practical Cook Book: Containing Upwards of One Thousand Receipts, By Mrs. Bliss, 1850)

Ingredients:

2 quarts Boiling Milk​

1/2 lb. Rice Flour​

1/4 lb. Fine White Sugar​

Vanilla & Rose Water​

or, Cinnamon & Peach Water​

Ice​

Instructions:

Into two quarts of boiling milk, stir half a pound of rice flour, until it becomes a smooth, thick batter; add a quarter of a pound of fine white sugar, let it boil five minutes, remove it from the fire, season it with vanilla and rose water, or with cinnamon and peach water, stirring it until it is cool, then pour it into moulds, and keep it upon ice. Make a rich boiled custard, flavored as the flummery, with the proportions of four eggs and four table spoonfuls of sugar to one pint of milk. Serve the custard in a tureen, with the flummery.​

strawberry & raspberry flummery
(Practical Cook Book: Containing Upwards of One Thousand Receipts, By Mrs. Bliss, 1850)

Ingredients:

1/2 lb. fine white sugar​

2 lbs. fresh ripe strawberries​

or 1-1/4 lbs. Raspberries & 6 oz. Currants​

1 oz. patent gelatine, dissolved in water​

1 pint cream​

Ice​

Instructions:

Mix half a pound of fine white sugar with two pounds of fresh ripe strawberries, and let them stand half an hour; then rub them through a sieve into an ounce of patent gelatine previously dissolved in a little water, and boiled, and strained; stir the whole upon ice, and when it is on the point of setting, stir into it a pint of cream well whipped, pour it into your mould, and keep it upon ice until it is wanted.​

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RASPBERRY FLUMMERY is made in the same manner, using one and a quarter pounds of raspberries, and six ounces of currants. Or, either of the above fruits may be stewed with sugar, and the juice strained upon the dissolved gelatine.​