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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 115
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To make Hartshorn Flummery. Take 6 oz. of Hartshorn, 3 Quarts of Water; set it over the Fire & don't let it boil quick; but simmer till there are but three Pints left; then take it & run it thro' a clean Flannel Bag; then put to it a Spoonfull & half of Orange Flower Water; sweeten it to y.r Taste with double refined Sugar; add two Spoonfuls of Cream & stir all well together & put into little Cups & when cold turn it out; Sack or white wine is proper to eat with it
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To make Hartshorn Flummery. Take 6 oz. of Hartshorn, 3 Quarts of Water; set it over the Fire & don't let it boil quick; but simmer till there are but three Pints left; then take it & run it thro' a clean Flannel Bag; then put to it a Spoonfull & half of Orange Flower Water; sweeten it to y.r Taste with double refined Sugar; add two Spoonfuls of Cream & stir all well together & put into little Cups & when cold turn it out; Sack or white wine is proper to eat with it
Szathmary Culinary Manuscripts and Cookbooks
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