Dutch Flummery

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (11)
  1. Boil two ounces of isinglass in three half pints of water very gently for half an hour.
  2. Add a pint of white wine, the juice of three lemons, and the thin rind of one lemon.
  3. Rub a few lumps of sugar on another lemon to obtain the essence, and add this sugar to the mixture.
  4. Add as much more sugar as shall make it sweet enough.
  5. Beat the yolks of seven eggs.
  6. Mix the beaten egg yolks with the other ingredients.
  7. Give the mixture one scald, stirring all the time.
  8. Pour the mixture into a basin.
  9. Stir it until it is half cold.
  10. Let it settle.
  11. Pour it into a melon shape.
Original Text
Dutch Flummery. Boil two ounces of isinglass in three half pints of water very gently half an hour: add a pint of white wine, the juice of three and the thin rind of one lemon, and rub a few lumps of sugar on another lemon to obtain the essence; and with them add as much more sugar as shall make it sweet enough. Having beaten the yelks of seven eggs, give them and the above, when mixed, one scald; stir all the time, and pour it into a bason. Stir it till half cold, then let it settle, and put it into a melon shape.
Notes
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