Label
All
0
Clear all filters

Scots Flummery

Rate this recipe

Preparation info
    • Difficulty

      Easy

Appears in

By F. Marian McNeill

Published 2015

  • About

Mrs. Cleland’s Recipe

Ingredients

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

Method

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.

Part of


The licensor does not allow printing of this title