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Dutch Flummery

Pare the rind of a lemon very thin, and infuse it in a pint of water with half a pound of sugar. Set it on the fire until the sugar is dissolved, and the syrup well flavoured. Add two ounces of isinglass and stir till this also is melted, then throw in the strained juice of four lemons, a tumblerful of wine, and the yolks of eight eggs. Strain the mixture, put it into a jug, set the jug in a saucepan of boiling water, and stir until the flummery thickens. Take it out of the water, allow it to cool, and then pour it into moulds. A wine-glassful of brandy may be added to the syrup, but in that case just so much less water will be required. Probable cost, exclusive of wine or brandy, 3s. Time, three or four minutes. Sufficient for a quart mould.