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Carr family cookbook, 1741-1753
Page 88
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Dutch Flumery One ounce of isinglass boiled in three gills of water till desolved with the rind of a lemon then add to it half a pint of Lisbon wine the yolks of ten eggs well beat with lemon and sugar to your taste. Strain it through a fine sive and set it on the fire till just ready to boil keep it stiring all the time till it is almost cold then put it in to what moulds as you please
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Dutch Flumery One ounce of isinglass boiled in three gills of water till desolved with the rind of a lemon then add to it half a pint of Lisbon wine the yolks of ten eggs well beat with lemon and sugar to your taste. Strain it through a fine sive and set it on the fire till just ready to boil keep it stiring all the time till it is almost cold then put it in to what moulds as you please
Szathmary Culinary Manuscripts and Cookbooks
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