Dutch Flummery

Cooking time—about 40 min.
Setting Time—2–3 hr.

Ingredients

  • 1 lemon
  • 1 pt. water
  • 1 oz. gelatine
  • 2 eggs
  • 1 small wineglass of sherry or Madeira wine
  • castor sugar to taste

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 mould. Turn out when set.

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