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Abigail Wellington Townsend cookbook, circa 1840
Page 9
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To make Flummery Take a set of calves feet clean them and put them in a skillet with a gallon of water keep filling till the feet are quite tender then let the liquor boil away to about a quart strain & sit it to cool scrape the feet clean put it in a skillet with half a pint of cream half a pd of almonds blanch'd chestnuts will do pounded with rosewater & mace & sugar to your taste let it boil a few minutes strain it keep stirring it till almost cold then put it your cups with rosewater
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To make Flummery Take a set of calves feet clean them and put them in a skillet with a gallon of water keep filling till the feet are quite tender then let the liquor boil away to about a quart strain & sit it to cool scrape the feet clean put it in a skillet with half a pint of cream half a pd of almonds blanch'd chestnuts will do pounded with rosewater & mace & sugar to your taste let it boil a few minutes strain it keep stirring it till almost cold then put it your cups with rosewater
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