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Flummery

1615-1895

Appears in
top 1000Good Things in England
Good Things in England

By Florence White

Published 1932

  • About
As flummery and frumenty are sometimes confused (even by the learned who should know better) it is necessary to introduce this old English dish with a few words of explanation.

Gervase Markham writing on ‘Skill in Oatmeal,’ in 1615, says: ‘lastly from this small oatmeal, by oft steeping it in water and cleansing it and then boyling it to a thick and stiff jelly, is made that excellent dish of meat which is so esteemed of in the west parts of this kingdom, which they call in Cheshire and Lancashire Flamery or flumery.…

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