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📝 Description
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🥘 Ingredients
1-1/2 oz. of isinglass, the rind and juice of 1 lemon, 1 pint of water, 4 eggs, 1 pint of sherry, Madeira, or raisin-wine; sifted sugar to taste.
👨🍳 Method
Put the water, isinglass, and lemon-rind into a lined saucepan, and simmer gently until the isinglass is dissolved; strain this into a basin, stir in the eggs, which should be well beaten, the lemon-juice, which should be strained, and the wine; sweeten to taste with pounded sugar, mix all well together, pour it into a jug, set this jug in a saucepan of boiling water over the fire, and keep stirring it one way until it thickens; but _take care that it does not boil_. Strain it into a mould that has been oiled or laid in water for a short time, and put it in a cool place to set. A tablespoonful of brandy stirred in just before it is poured into the mould, improves the flavour of this dish: it is better if made the day before it is required for table.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Dutch Flummery, expecting a dense, eggy pudding, but I was pleasantly surprised by the delicate, wobbly texture it achieved — more like a savory jelly than a sweet custard. The isinglass, a type of gelatin derived from fish bladders, did the trick, and I found that it imbued the dish with a subtle, almost smoky flavor that complemented the lemon and wine beautifully. This recipe is a delight for the weeknight cook looking to impress with minimal effort. The process is straightforward, and the use of inexpensive, shelf-stable ingredients makes it an excellent choice for budget-conscious home cooks. Just be sure to plan ahead, as this dish benefits from being made a day in advance. The result is a unique, old-fashioned dessert that's sure to spark conversation at the dinner table. I served mine chilled, with a dollop of whipped cream — a perfect end to a simple meal.
