Bran Flummery
Ingredients
Directions
Put the bran water in a saucepan and stir gently until it begins to simmer.
Blend the corn starch or flour with the cold water, then stir it into the boiling bran water.
Add the salt and cook until the flummery looks clear.
Serve hot with cream and a little sugar.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Corn starch or wheat flour
- Thickens the bran water into a smooth, set flummery as it cooks.
The step that matters
Stirring the starch into the bran water. Starch mixed with cold water and added to hot liquid disperses without lumps; it then swells and thickens as it heats. Adding it dry or too early can leave clumps.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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