Mrs Beetons Puddings and Desserts Revisited
Dutch Flummery
600ml (1 pint) Water
600ml (1 pint) Sherry, Madeira or Raisin Wine
4 Eggs
1 Lemon, rind and juice
40g (1˝oz) Isinglass [Gelatine]
Sifted Sugar, to taste
Put the water, isinglass [gelatine] and lemon rind into a saucepan.
Simmer gently until the isinglass [gelatine] is dissolved.
Strain into a basin, stir in the beaten eggs, strained lemon juice and wine.
Sweeten to taste with caster sugar, mix well together.
Pour into a jug, put the jug in a saucepan of boiling water over the heat and keep stirring it one way until it thickens, taking care that it does not boil.
Strain into a mould that has been oiled or laid in water for a short time and put it in a cool place to set.
A tablespoonful of brandy stirred in just before it is poured into the mould, improves the flavour of this dish, it is better if made the day before it is required for table.
Time: 15 minutes to simmer the isinglass [gelatine]. about 15 minutes to stir the mixture over the fire.
Sufficient to fill a quart mould.
Seasonable at any time.
DUTCH FLUMMERY
1426. INGREDIENTS - 1-1/2 oz. of isinglass, the rind and juice of 1 lemon, 1 pint of water, 4 eggs, 1 pint of sherry, Madeira, or raisin-wine; sifted sugar to taste.
Mode - Put the water, isinglass, and lemon-rind into a lined saucepan, and simmer gently until the isinglass is dissolved; strain this into a basin, stir in the eggs, which should be well beaten, the lemon-juice, which should be strained, and the wine; sweeten to taste with pounded sugar, mix all well together, pour it into a jug, set this jug in a saucepan of boiling water over the fire, and keep stirring it one way until it thickens; but take care that it does not boil. Strain it into a mould that has been oiled or laid in water for a short time, and put it in a cool place to set. A tablespoonful of brandy stirred in just before it is poured into the mould, improves the flavour of this dish: it is better if made the day before it is required for table.
Time - 1/4 hour to simmer the isinglass; about 1/4 hour to stir the mixture over the fire.
Average cost, 4s. 6d., if made with sherry; less with raisin-wine.
Sufficient to fill a quart mould.
Seasonable at any time.
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