To make Hartshorn Flummery

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Boil Half a Pound of the Shavings of Hartshorn in three Pints of Water, till it comes to a Pints then strain it through a Sieve into a Bason, and set it by to cool; then set it over the fire, let it just melt, and put to it Half a Pint of thick Cream, scalded and grown cold again, a quarter of a Pint of White-wine, and two Spoonfuls of Orange-flower Water, sweeten it with Sugar, and beat it for an Hour and half, or it will not mix well, nor look well; dip your Cups in Water before you put in your Flummery, or else it will not turn out well. It is best when it stands a, Day or two before you turn it out; when you serve it up turn it out of the Cups, and stick blanch’d Almonds cut in long narrow Bits on the Top. You may eat them either with Wine or Cream.