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Classic
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page 187
raspberry cream; or you may colour the froth with beet-root, raspberry,
currant-jelly, and set it on a white cream, having given it the flavour of
lemon, sugar, and wine, as above; or, put the froth on a custard.
Flummery.
Put three large handfuls of very small white oatmeal to steep a day and night in
cold water; then pour it off clear, and add as much more water, and let it stand
the same time. Strain it through a fine hair sieve, and boil it till it be as
thick as hasty pudding; stirring it well all the time. When first strained, put
to it one large spoonful of white sugar, and two of orange-flower water. Pour it
into shallow dishes; and serve to eat with wine, cyder, milk, or cream and
sugar. It is very good.
Dutch Flummery.
Boil two ounces of isinglass in three half pints of water very gently half an
hour; add a pint of white wine, the juice of three, and the thin rind of one
lemon, and rub a few lumps of sugar on another lemon to obtain the essence, and
with them add as much more sugar as shall make it sweet enough; and having
beaten the yolks of seven eggs, give them and the above, when mixed, one scald;
stir all the time, and pour it into a basin; stir it till half cold; then let it
settle, and put it into a melon shape.
Rice Flummery.
Boil with a pint of new milk, a bit of lemon-peel, and cinnamon; mix with a
little cold milk as much rice-flour as will make the whole of a good
consistence, sweeten, and add a spoonful of peach-water, or a bitter almond
beaten; boil it, observing it don't burn; pour it into a shape or pint-basin,
taking out the spice. When cold, turn the flummery into a dish, and serve with
cream, milk, or custard round; or put a tea-cupful of cream into half a pint of
new milk, a glass of white wine, half a lemon squeezed, and sugar.
Somersetshire Firmity.
To a quart of ready-boiled wheat, put by degrees two quarts of new milk,
breaking the jelly, and then four
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