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Dutch Flummery

(Confectionary.) - (The Lady's Own Cookery Book)







Steep two ounces of isinglass two hours in a pint of boiling water; take

a pint of white wine, the yolks of eight eggs, well beaten, the juice of

four lemons, with the rind of one. Sweeten it to your taste; set it over

the fire, and keep it stirring till it boils.

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Dutch Flummery

To an ounce and a half of Nelson's Patent Gelatine add a pint of cold

water; let it steep, then pour it into a saucepan, with the rinds of

three lemons or oranges; stir till the Gelatine is dissolved; beat the

yolk of three eggs with a pint of good raisin or white wine, add the

juice of the fruit, and three-quarters of a pound of lump sugar. Mix the

whole well together, boil one minute, strain through muslin, stir

occasionally till cold; then pour into moulds.









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