Recipes > Desserts > Hartshorn Flummery. No. 2

Hartshorn Flummery. No. 2


  • 1 pound of hartshorn shavings
  • 3 quarts of spring water
  • 1/2 pint of white wine
  • 1 pint of good thick cream
  • 4 spoonfuls of orange-flower water
  • double-refined sugar


Put the hartshorn shavings to the spring water; boil it very gently over a slow fire till it is reduced to one quart, then strain it through a fine sieve into a basin; let it stand till cold; then just melt it, and put to it the white wine, thick cream, and orange-flower water. Scald the cream, and let it be cold before you mix it with the wine and jelly; sweeten it with double-refined sugar to your taste, and then beat it all one way for an hour and a half at least, for, if you are not careful in thus beating, it will neither mix nor even look to please you. Dip the moulds first in water, that they may turn out well. Keep the flummery in cups a day before you use it; when you serve it, stick it with blanched almonds, cut in thin slices. Calves' feet may serve instead of hartshorn shavings.


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The Lady's Own Cookery Book (1844).

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