Recipes > Desserts > Hartshorn Flummery. No. 1

Hartshorn Flummery. No. 1


  • 1/2 pound of hartshorn
  • 4 quarts of water
  • 1/4 pound of almonds
  • 1/4 pint of cream
  • a little cinnamon
  • 1 blade of mace
  • sugar


Take the hartshorn; boil it in the water, till reduced to one quarter or less; let it stand all night. Blanch the almonds, and beat them small; melt the jelly, mix with it the almonds, strained through a thin strainer or hair sieve; then put the cream, cinnamon, and mace; boil these together, and sweeten it. Put it into china cups, and, when you use it, turn it out of the cups, and eat it with cream.


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The Lady's Own Cookery Book (1844).

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