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Sweets/Treats Dutch Flummery

dutch flummery
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(from The Book of Household Management, edited by Isabella Beeton, 1861)

Ingredients:

1 oz. isinglass​
1 lemon​
1 pint water​
4 eggs​
1 pint sherry, Madeira, or raisin-wine​
sifted sugar​

Instructions:

1426. INGREDIENTS. - 1 oz. of isinglass, the rind and juice of 1 lemon, 1 pint of water, 4 eggs, 1 pint of sherry, Madeira, or raisin-wine; sifted sugar to taste.​
Mode. - Put the water, isinglass, and lemon-rind into a lined saucepan, and simmer gently until the isinglass is dissolved; strain this into a basin, stir in the eggs, which should be well beaten, the lemon juice, which should be strained, and the wine; 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; but take care that it does not boil. 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. 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.​
Time. - 1/4 hour to simmer the isinglass; about 1/4 hour to stir the mixture over the fire.​
Average cost, 2s., if made with sherry; less with raisin wine.​
Sufficient to fill a quart mould. Seasonable at any time.​
PALE SHERRIES are made from the same grapes as brown. 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. Pale sherries were, some time ago, preferred in England, being supposed most pure; but the brown are preferred by many people. The inferior sherries exported to England are often mixed with a cheap and light wino called Moguer, and are strengthened in the making by brandy, but too frequently they are adulterated by the London dealers.

Photo by Jrej09, Public Domain

From Mrs. Beeton's Book of Household Management - this would make an interesting summer dessert I think. It reminds me of a cross between a custard and jello as it's set in a mold.

And to those wondering what isinglass is - well it's a compound made from the stomach or bladder of sturgeons and used as a stiffening agent :sick: But never fear we have a safe modern equivalent with powdered gelatin.
 
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Thanks for posting! Looks good to me!
What's the origin of the name?
 
Last edited by a moderator:
Thanks for posting! Looks good to me!
What's the origin of the name?

I did some quick research about Flummery and it's actually quite an old dessert as it first appears in the English Huswife from 1623! As to the origin of the word flummery here's an excerpt from Wikipedia -

The name is derived from the Welsh word for a similar dish made from sour oatmeal and husks, llymru, which itself is of unknown origin. It is also attested in variant forms such as thlummery or flamery in 17th and 18th century English. The word "flummery" later came to have generally pejorative connotations of a bland, empty, and unsatisfying food; from this use, "flummery" developed the meaning of empty compliments, unsubstantial talk or writing, and nonsense.
 
I did some quick research about Flummery and it's actually quite an old dessert as it first appears in the English Huswife from 1623! As to the origin of the word flummery here's an excerpt from Wikipedia -

The name is derived from the Welsh word for a similar dish made from sour oatmeal and husks, llymru, which itself is of unknown origin. It is also attested in variant forms such as thlummery or flamery in 17th and 18th century English. The word "flummery" later came to have generally pejorative connotations of a bland, empty, and unsatisfying food; from this use, "flummery" developed the meaning of empty compliments, unsubstantial talk or writing, and nonsense.
From the guys on the random thoughts thread hears something from one of our Welsh members we have no idea what he is talking about,he has to translate.
He did say something very interesting the other day that a Regiment of Welsh Fulsilleers fought with the Americans against the British during the Revolution.they loved the english.
 
I did some quick research about Flummery and it's actually quite an old dessert as it first appears in the English Huswife from 1623! As to the origin of the word flummery here's an excerpt from Wikipedia -

The name is derived from the Welsh word for a similar dish made from sour oatmeal and husks, llymru, which itself is of unknown origin. It is also attested in variant forms such as thlummery or flamery in 17th and 18th century English. The word "flummery" later came to have generally pejorative connotations of a bland, empty, and unsatisfying food; from this use, "flummery" developed the meaning of empty compliments, unsubstantial talk or writing, and nonsense.
Thanks for your response!
"Dutch Flummery". Who knew? Anyway, it looks delicious! Diolch!
 
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