Scots Flummery

Preparation info
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By F. Marian McNeill

Published 2015

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Mrs. Cleland’s Recipe


  • milk
  • cream
  • eggs
  • rose-water
  • sugar
  • nutmeg


Take a mutchkin (pint) of milk and one of cream; beat the yolks of nine eggs with a little rose-water, sugar, and nutmeg; put it in a dish, and the dish over a pan of boiling water covered close; when it begins to grow thick have ready some currants plumped in sack and strew over it. It must not be stirred while it is over the fire, and when it is pretty stiff send it up hot.