Flummery, or Lowan's Jelly
Ingredients
Directions
Make the oat starch
Boil oatmeal or groats in hot water for some time.
Let the mixture sit for several days until it becomes sour.
Add more hot water and strain through a fine sieve.
Allow the water to rest until a white flour settles at the bottom.
Pour off the water and wash the flour with cold water.
Cook the flummery
Boil the flour with water, stirring as it cooks until it becomes jelly.
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
- Oatmeal or groats
- Provides the starch that is extracted and cooked into the jelly.
- Hot water
- Softens the grain and helps release its starch during boiling and straining.
- Cold water
- Washes the settled flour so that it is cleaner and lighter in flavor.
The step that matters
Boil the flour with water, stirring as it cooks. Starch granules swell and gelatinize when heated in water, thickening the liquid into a jelly. Stirring keeps the starch evenly dispersed so it does not scorch or form lumps.
“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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