Hartshorn Flummery. No. 1.

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 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (10)
  1. Boil the hartshorn in water until reduced to one quarter or less.
  2. Let it stand all night.
  3. Blanch the almonds and beat them small.
  4. Melt the jelly.
  5. Mix the almonds with the jelly, strained through a thin strainer or hair sieve.
  6. Add the cream, cinnamon, and mace.
  7. Boil these together.
  8. Sweeten it.
  9. Put it into china cups.
  10. When you use it, turn it out of the cups and eat it with cream.
Original Text
Hartshorn Flummery. No. 1. Take half a pound of hartshorn; boil it in four quarts of water, till reduced to one quarter or less; let it stand all night. Blanch a quarter of a pound of almonds, and beat them small; melt the jelly, mix with it the almonds, strained through a thin strainer or hair sieve; then put a quarter of a pint of cream, a little cinnamon, and a blade of mace; boil these together, and sweeten it. Put it into china cups, and, when you use it, turn it out of the cups, and eat it with cream.
Notes
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