Hartshorn Flummery. No. 3.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
ratafia flummery variation
Instructions (11)
  1. Boil the hartshorn shavings with water until it is half consumed.
  2. Strain and press out the hartshorn, and set it by to cool.
  3. Blanch the almonds in cold water.
  4. Beat the blanched almonds very fine with a little rose and orange-flower water.
  5. Warm the jelly to the consistency of new milk.
  6. Sweeten the jelly to your taste with sugar.
  7. Gradually add the jelly to the beaten almonds, stirring well until thoroughly mixed.
  8. Wring the mixture through a cloth.
  9. Pour the mixture into cups and set aside to jelly.
  10. To turn out, dip the outside of the cups in a little warm water to loosen them.
  11. Decorate the flummery with blanched almonds cut in thin long pieces.
Original Text
Hartshorn Flummery. No. 3. Take one pound of hartshorn shavings, and put to it three quarts of water; boil it till it is half consumed; then strain and press out the hartshorn, and set it by to cool. Blanch four ounces of almonds in cold water, and beat them very fine[273] with a little rose and orange-flower water. Make the jelly as warm as new milk, and sweeten it to your taste with the best sugar; put it by degrees to the almonds, and stir it very well until they are thoroughly mixed. Then wring it through a cloth, put it into cups, and set it by to jelly. Before you turn them out, dip the outside in a little warm water to loosen them; stick them with blanched almonds, cut in thin long pieces. Three ounces of sweet almonds, and one of apricot or peach kernels, make ratafia flummery. If you have none of the latter, use bitter almonds.
Notes
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