BLACKBERRY FLUMMERY
This recipe is about 150 years old. It was given to me by a friend in Plymouth, MA. It had been handed down in her family for generations. Back then, people had wild blackberries,always had cornstarch. Lemons and sugar were expensive, so this was made for special occasions.
Provided by dearcat
Categories Dessert
Time 36m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Wash berries. Cook berries and water together until nearly soft. Mix sugar, salt and cornstarch together and add slowly to berries, stirring constantly. Bring to boil and cook 5 minuter. Remove from heat and add lemon juice. Serve hot with sugar and cream.
Nutrition Facts : Calories 170.5, Fat 0.2, Sodium 100.6, Carbohydrate 43, Fiber 2.6, Sugar 35.7, Protein 0.7
BLACKBERRY FLUMMERY
Flummery (from the Welsh llymru) is a sweet soft pudding that is made from stewed fruit and thickened with cornstarch. Traditional British flummeries were kind of like porridge as they were often oatmeal based and cooked to achieve a smooth and gelatinous texture; often sugar and milk was added and occasionally orange flower water. This recipe was brought over from the British Isles by our first settlers. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. I have copied the directions straight from the cookbook, but I believe that I might mix the cornstarch with a little water to avoid lumps.
Provided by Molly53
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook berries and water together until nearly soft.
- Mix sugar, salt and cornstarch together and add slowly to the berries, stirring constantly.
- Bring to the boiling point and cook for five minutes.
- Remove from heat and add lemon juice.
- Serve hot with sugar and cream.
Nutrition Facts : Calories 255.9, Fat 0.4, Sodium 149.2, Carbohydrate 64.5, Fiber 3.9, Sugar 53.6, Protein 1
IRISH FLUMMERY
Make and share this Irish Flummery recipe from Food.com.
Provided by Cinnamon1025
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Toast the almonds and oatmeal in a pan until slightly browned. Set aside.
- Whip the cream until smooth, but not stiff.
- Warm the honey VERY slightly, so that it will run easily.
- Fold the honey, whiskey, half of the toasted almonds & oatmeal, half the berries if using them & the lemon juice into the cream.
- Mix thoroughly but lightly, and spoon into tall individual glasses. (looks lovely in wine or champaign glasses).
- Sprinkle the remaining almonds/oatmeal and berries on top.
- Chill and Serve.
Nutrition Facts : Calories 427.9, Fat 29, SaturatedFat 14.3, Cholesterol 81.5, Sodium 63, Carbohydrate 31, Fiber 2.8, Sugar 18.2, Protein 6.1
FLUMMERY
Flummery occurs in manuscript menus for Scottish feasts as early as the fifteenth century. The ingredients varied but the basis was always soaked cereal, the liquid from which sets to a clear jelly. This is flavoured with orange juice or rosewater and topped with cream and honey, with or without alcohol.
Provided by Millereg
Categories Dessert
Time P2DT1h30m
Yield 5 pints, approx.
Number Of Ingredients 9
Steps:
- Stir the soaked oatmeal and then strain off the liquid into a saucepan.
- Discard the oatmeal.
- Add the orange juice and sugar to the liquid, bring to the boil and boil, stirring continuously, for about 10 minutes, or until the mixture is very thick.
- Allow to cool until tepid and then stir in the double cream.
- Pour the mixture into one large flat dish or individual dishes and put into the refrigerator to set.
- Allow approximately 1 hour.
- When ready to serve, sprinkle with grated orange rind, pour over the honey, then the whisky or brandy and top with whipped cream.
FLUMMERY
Rustle up a super simple dessert with flummery - a mix of jelly and evaporated milk. Top with whipped cream for a treat the family will love
Provided by Esther Clark
Categories Dessert, Treat
Time 10m
Yield Serves 6-8
Number Of Ingredients 3
Steps:
- Mix the jelly with 250ml boiling water until it has dissolved. Pour into a bowl and leave to cool.
- Stir through the evaporated milk and pour into an approximately 20cm trifle bowl. Cover and put in the fridge to set overnight. To serve, top with cream, if you like.
Nutrition Facts : Calories 161 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Protein 6 grams protein, Sodium 0.4 milligram of sodium
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