To make Hartshorn-Flummery

Aus: Mrs. Eales Compleat Confectioner (1718-1742), S. 093


Take half a Pound of Hartshorn, boil it in four Quarts of Water till it comes to one, or less; let it stand all Night; then beat and blanch a Quarter of a Pound of Almonds, melt the Jelly, mix the Almonds with it, and strain it thro’ a thin Strainer or Hair Sieve; then put in a Quarter of a Pint of Cream, a little Cinamon, and a Blade of Mace, boil these together, and sweeten it: Put it into China Cups; when you use it, turn it out of the Cups, and eat it with Cream.


Hirschhornflammeri (Hirschhornpudding)


Marlene Ernst

Marlene Ernst (Transkription): "To make Hartshorn-Flummery", in: Mrs. Eales Compleat Confectioner (1718-1742), S. 093,
online unter: (18.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.