16 flummery Recipes

grain rice, wash , soaked in cold water for 30 minutes and drained, milk, double cream, sugar, grated lemon rind, cinnamon

plums, pitted and sliced, water (optional), unflavored gelatin, water, white sugar, lemon juice, evaporated milk

almonds (sliced ), irish oatmeal, heavy cream, honey, irish whiskey, lemon juice, berries (optional)

instant vanilla pudding mix, cold milk, fresh blueberries, white sugar, or more to taste, all-purpose flour, baking powder, white sugar, salt, vegetable oil, milk

blackberries, water, sugar, cornstarch, salt, fresh lemon juice

gelatin, water, plain flour, sugar, orange juice, lemon juice, passion fruit, egg whites, cream (optional)

in the past , jellies and creams were often the crowning glories of the table., robert may in his accomplisht cook (london: 1660) tells us to mould jellies in scallops and other kinds of sea shells., a rosewater flavoured spanish pap or steeple cream, moulded from leach in a wine glass and garnished with pinenuts. this was a popular dish in the seventeenth and eighteenth centuries. some recipes supplemented the isinglass with ivory shavings for a firm set., a salver of eighteenth century jelly glasses filled with ribbon jelly and jaunmange in the centre. this was the most common way of serving jellies in the eighteenth century. jaunmange was a flummery coloured yellow with egg yolks., a restorative jelly was once made from shavings of the soft velvet antlers of young male deer (harts). this material was processed by hanging the antlers up to dry, removing the skin and grating them. the resolting hartshorn was once an important grocer s item. opposite is a seventeenth recipe for hartshorn jelly, which was more of a medicinal preparation rather than a food item., a gilded leche or leach. this rosewater flavoured jelly was served at henry viii s garter feast at windsor in 1520 , appearing in both the first and second course. it continued to be a favourite dish at other garter feasts until the seventeenth century. leach was closely related to ribband jelly , a jelly moulded in multi-coloured layers, also popular in the early modern period.., snippits from the website )

egg yolks, milk, unflavored gelatin, honey, sherry, whipping cream , whipped, peach, peeled, seeded, and sliced, honey, lemon juice

blackberries, water, sugar, salt, cornstarch, lemon juice (fresh is best )

lemon, cold water, caster sugar, gelatin, boiling water, eggs, separated, passion fruit pulp (about 4-6 passionfruit), shortbread cookie, to serve (optional)

fresh raspberries or any other favorite berry, sugar, cornstarch, cold water or milk, juice of half a lemon, heavy cream for serving

irish oatmeal, quick-cooking (not instant ), strawberries, hulled, sugar, heavy cream (whipping), plain yogurt or 2/3 cup sour cream, irish whiskey, fresh blueberries