Eggs and Bacon in Flummery

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (13)
  1. Make part of the pink flummery a pretty pink colour with the colouring for the flummery.
  2. Dip a potting-pot in cold water, and pour in red flummery the thickness of a crown piece.
  3. Then add the same thickness of white flummery, and another layer of red flummery.
  4. Add twice the thickness of white flummery at the top.
  5. Ensure one layer is stiff and cold before pouring on another.
  6. Take five tea-cups, and put a large spoonful of white flummery into each tea-cup.
  7. Let the flummery in the tea-cups stand all night.
  8. Turn your flummery out of your potting-pots onto the back of a plate, with cold water.
  9. Cut your flummery into thin slices, and lay it on a china dish.
  10. Turn your flummery out of the cups onto the dish.
  11. Take a bit out of the top of every one of the flummery from the cups.
  12. Lay half a preserved apricot into the cavity of each flummery from the cups.
  13. The apricot will confine the syrup from discolouring the flummery, and make it like the yolk of a poached egg.
Original Text
To make Eggs and Bacon in FLUMMERY. TAKE a pint of pink flummery, and make part of it a pretty pink colour with the colour-ing for the flummery, dip a potting-pot in cold water, and pour in red flummery the thicknefs of a crown piece, then the same of white flummery, and another of red, and twice the thicknefs of white flummery at the top; one layer must be stiff and cold before you pour on another, then take five tea-cups, and put a large spoonful of white flummery into each tea-cup, and let them stand all night, then turn your flummery out of your potting-pots on the back of a plate, with cold water, cut your flummery into thin slices, and lay it on a china dish, then turn your flummery out of the cups on the dish, and take a bit out of the top of every one, and lay in half a preserved apricot; it will confine the syrup from discolouring the flummery, and make it like the yolk of a poached
Notes
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