True Oatmeal Flummery

Preparation info

  • Serves

    6–8

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A recipe of 1760, which is included several times in later collections.

Method

Soak 3 handfuls of fine oatmeal in cold water for 24 hours. After this time add an equal quantity of water and leave another 24 hours. Strain through a fine sieve, add a heaped tablespoon of caster sugar and the strained juice of an orange.

Boil till very thick.

Pour into shallow dishes and serve with honey and cream.