Chap. X. – Syllabubs, Flummeries, &c., pp.106-110.

Common Syllabubs.

Take a pint of cyder and a bottle of strong beer, put them in a bason, with nutmeg grated, and sugar, to your taste, to which add a sufficient quantity of rich milk; the whole is then whisked up light and the glasses filled; or poured into a dish, then garnished and ornamented.

Whipt Syllabubs.

Sweeter a pint (mutchkin) of cream to your taste, first rub the sugar upon the outside of a lemon to imbibe the essence, or flavour; squeeze in the juice, and add a glass of wine, or brandy; put it in a broad dish to have room for whisking it up light; as the froth rises lay it on a hair sieve to drain; sweeten some port and sherry, fill half the number of your glasses with port, and the other half with sherry, only half full, then lay on the whipt cream as high as you can. The glasses may also be filled with cyder, or sack whey, orange or lemon whey; it is made by mixing the juice and new milk together, which curdles; separate and sweeten the whey. It may be coloured with the juice of spinage, with safron, or cochineal, &c.

Solid Syllabubs.

Take a pint (mutchkin) of cream, half a pint (two gills) wine, the juice of two lemons and the grate of one; sweeten to taste, whisk it up, and as it rises lay it on a hair sieve; half fill the glasses with the cream left, lay on the froth very high. This kind will keep a week, and should be made the day before using.

Lemon Syllabubs,

Are made much the same way, but require more wine than in the last receipt; after being mixed it is set aside for two hours, and then whisked up. A chocolate mill will be found to raise the froth better than a whisk.

Everlasting Syllabubs.

Take one half pint (half mutchkin) each of Rhenish wine and sack, the juice of two bitter oranges, and the grate of two or three lemons; sweeten it to your taste, whisk it up very stiff, and proceed as before directed. What is left may be made into a flummery, or jelly, by adding a proper proportion of stock; boil it up, pour it in shapes, and when cold turn it out. Stock, is the calfsfoot jelly without seasoning.

To Blanch Almonds.

To prevent repetitions, where almonds make a part of the receipts they are understood to be blanched.

Put a pan on the fire with water, when it boils throw in the almonds; let them boil but a short time, till the skins come easily off; throw them into cold water, then into a sieve to drain, and with both hands, crush them together to make the skins slip off. When all blanched, wash them in water, either throw them in a sieve to dry, or keep them in water, as it preserves their colour.

Flummery.

Take one ounce each of butter and sweet almonds, pound them with a little rose, or orange flower water, or cream, in a marble, or stone mortar, mix this into a pint (mutchkin) calfsfoot jelly stock, sweeten it to taste, put it on the fire in a pan to boil; when it boils, run it through a strainer, when cool, stir in the same quantity of fresh cream, keep stirring it frequently until it grows thick and cold. Have the moulds ready, wet them with cold water and pour in the flummery. After they have stood about six hours turn them out. If the flummery is made strong it will easily slip out of the moulds without being dipped in warm water, which takes off the gloss.

French Flummery.

To a quart (choppin) of cream add half an ounce isinglass dissolved, let it boil over a slow fire for a little, keep stirring all the time, sweeten and season it according to your taste, strain it through a hair sieve, or temmy cloth; pour it in moulds, dishes, cups, &c. and when cold turn it out. It is often used as a side dish, and eats very fine with cream, wine, &c. Garnish it with baked pears, &c.

Green Melon in Flummery.

Take an ounce of isinglass, dissolve and mix it with a pint (mutchkin) of cream, boil it on a slow fire, take it off, season it with sugar, spiceries, &c. to your taste; pound a few bitter almonds with cream, or rosewater, and put amongst it, with as much spinage juice as will colour it a fine green; put it through a sieve and keep stirring it; when it is cold, and as thick as cream, wet a melon mould and fill it; put a pint (mutchkin) of clear calfsfoot jelly into a bason, let both it and the mould stand all night. Next day turn out the melon and lay it upon the jelly in the bason; fill up the bason with more jelly, but let it be quite cool, or beginning to jelly. It will be ready the day after; put the bason in hot water up to the brim, and when loosened put the dish you serve it on over the brim of the other, turn it up and lift off the bason.

A Temple in Flummery.

Take a quart (choppin) of very stiff flummery, divide it in three parts, colour one part red with cochineal, make another part a light brown with one ounce chocolate, scraped down and dissolved in strong coffee, the other part keep white. Then take a temple mould, wet it with water, fix it steadily in a frame; fill the top of the mould with the red flummery, the four points with white, and the rest of the mould with the chocolate flummery. Next day loosen it all round with a small knife, shake it gently, but do not dip it in water, as it destroys the gloss and colour; when it is turned out, run a small sprig of a flower down from the point of each pillar, it strengthens them; garnish it with sweetmeats, rock candies, &c.

Scotch Flummery, alias Sowens.

This dish is very generally made throughout Scotland, forms a very light supper, and is very often used in feverish cases where light diet is required. Take the inner sheelings of oats, when making oat meal, mix them with a small quantity of the meal, then lay them in water in a stone trough, or other large vessel, according to the quantity wanted. After steeping two or three days, they turn sour, they are then stirred, and the seeds wrung out; (the seeds are then washed in more water, which serves to set asteep the next parcel.) The liquor which is wrung out, is set past for twelve hours, it grows clear, and as much of it is poured off as leaves the remains when stirred a sufficient thickness. But if, when tasted, it should prove too sour, pour on more water and stir it well; after it clears pour off the water as before, and repeat this until you have them to your taste. When ready, put the liquor through a hair sieve, put them into a metal pot on the fire, and keep stirring until they are well boiled. They grow thick, as hasty pudding; add salt before you take them off the fire, pour them in dishes, and serve with half milk half cream, in a bason by itself. Some chuse ale or beer.