DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Robert Godfrey receipts, 1665-1799

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To make Allmond Flumery
Take half a pound of sweet allmonds beat them very fine with a little milk mix them with a pint of cream and strain them through a bag then put to the cream a pint of good stiff calves foot jelley and a little sweet water and sweeten it to your taste, set it over the fire to thicken, but not to boyle then, pour it into china or earthen plates and stir it now and then till it begins to thicken and when it is well jelly'd cut it out in the shape of dice
postatia flummery is made the same way only it must be warmed before it is strained.
To make safforn buns
take a quarter of a peck of fine flower one pound of butter a quart of cream a dram of safforn  half a pound of raisons or currants or both as you like a little salt and mace and two spoonful of the ale east first rub the butter into the flower till it be all alike then mix with it the salt the spice and the fruit the raisons must be stoned then put to it the east and cream in which the safforn has been soaked tyed up in a bag and squeece it till most of the tincture and goodness is got out make of these ingredients a soft paste knead it well and make it into little cakes which must be set in a quick oven upon plates half an hour will bake them thiss quantity will make 3 dozen that should be cut across the top to make them rise in the oven.

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To make Allmond Flumery Take half a pound of sweet allmonds beat them very fine with a little milk mix them with a pint of cream and strain them through a bag then put to the cream a pint of good stiff calves foot jelley and a little sweet water and sweeten it to your taste, set it over the fire to thicken, but not to boyle then, pour it into china or earthen plates and stir it now and then till it begins to thicken and when it is well jelly'd cut it out in the shape of dice postatia flummery is made the same way only it must be warmed before it is strained. To make safforn buns take a quarter of a peck of fine flower one pound of butter a quart of cream a dram of safforn half a pound of raisons or currants or both as you like a little salt and mace and two spoonful of the ale east first rub the butter into the flower till it be all alike then mix with it the salt the spice and the fruit the raisons must be stoned then put to it the east and cream in which the safforn has been soaked tyed up in a bag and squeece it till most of the tincture and goodness is got out make of these ingredients a soft paste knead it well and make it into little cakes which must be set in a quick oven upon plates half an hour will bake them thiss quantity will make 3 dozen that should be cut across the top to make them rise in the oven.