Hartshorn Flummery

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
For the flummery base
For flavour and texture
For garnish
Instructions (10)
  1. Boil half a pound of the shavings of hartshorn in three pints of water till it comes to a pint.
  2. Strain it through a sieve into a bason, and set it by to cool.
  3. Set it over the fire, let it just melt.
  4. Put to it half a pint of thick cream, scalded and grown cold again, a quarter of a pint of white wine, and two spoonfuls of orange-flower water.
  5. Sweeten it with sugar.
  6. Beat it for an hour and a half, or it will not mix well, nor look well.
  7. Dip your cups in water before you put in your flummery, or else it will not turn out well.
  8. It is best when it stands a day or two before you turn it out.
  9. When you serve it up, turn it out of the cups, and stick blanched almonds cut in long narrow bits on the top.
  10. You may eat them either with wine or cream.
Original Text
BOIL half a pound of the shavings of hartshorn in three pints of water till it comes to a pint, then strain it through a sieve into a bason, and set it by to cool; then set it over the fire, let it just melt, and put to it half a pint of thick cream, scalded and grown cold again, a quarter of a pint of white wine, and two spoonfuls of orange-flower water; sweeten it with sugar, and beat it for an hour, and a half or it will not mix well, nor look well; dip your cups in water before you put in your flummery, or else it will not turn out well. It is best when it stands a day or two before you turn it out. When you serve it up, turn it out of the cups, and stick blanched almonds cut in long narrow bits on the top. You may eat them either with wine or cream.
Notes
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