Dutch Flummery
Ingredients
- 1 1/2 ounces of isinglass
- rind and juice of 1 lemon
- 1 pint of water
- 4 eggs
- 1 pint of sherry, Madeira, or raisin-wine
- sifted sugar to taste
Instructions
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.
Sufficient to fill a quart mould.
Seasonable at any time.
Print recipe/article onlySource
The Book of Household Management (1861).
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