Dutch Flummery

Preparation info

  • 6

    helpings
    • Difficulty

      Easy

    • Ready in

      45 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 1 lemon
  • 1 pt. water
  • 1 oz. gelatine

Method

Wash lemon and cut thin strips of rind; infuse the rind in water. Add gelatine and simmer gently until dissolved. Beat the eggs, add wine, juice of the lemon and water with the gelatine. Strain all into a pan and stir over gentle heat until thick. Sweeten to taste and pour into a 2-pt. wetted mou