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Dessert

Flummery to Look Like Eggs and Bacon

A decorative dessert made of pink and white flummery arranged to resemble eggs and bacon, topped with preserved apricot yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Flummery to Look Like Eggs and Bacon

serves 5

Ingredients

Directions

Prepare the layers

  1. Color part of the flummery pink.

  2. Dip a potting pot in cold water.

  3. Pour in a layer of pink flummery, about ¼ inch thick.

  4. Add a layer of white flummery of the same thickness.

  5. Add another layer of pink flummery.

  6. Top with a thicker layer of white flummery.

  7. Ensure each layer is stiff and cold before adding the next.

Set and shape

  1. Place a large spoonful of white flummery in each of five tea cups.

  2. Let the cups stand overnight.

  3. Turn the flummery out of the potting pot onto a plate.

  4. Cut the flummery into thin slices.

  5. Arrange the slices on a dish.

  6. Turn out the flummery from the cups.

Assemble and garnish

  1. Cut a small piece from the top of each flummery piece.

  2. Place half a preserved apricot in each to resemble egg yolks.

  3. Garnish with edible flowers or other decorative items.

Recipe from a historical cookbook (Internet Archive).

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

Flummery
Sets into a stiff, sliceable body that holds the layered shape.
Preserved apricot
Provides a contrasting colour and fruity sweetness to resemble egg yolks.

The step that matters

Ensure each layer is stiff and cold before adding the next. If a layer is still soft or warm, the next layer of flummery will mix into it and blur the sharp colour bands. Chilling lets each layer set firmly so the stripes stay distinct when the flummery is sliced.

“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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