To Make Almond Flummery
From the treasured pages of Cookbook of 1720 approximately
Unknown Author
To Make Almond Flummery
"Take a pint of Calves foot Jelly or Hartshorn Jelly, four ounces of Jordan Almonds blanched & put into cold water for an hour, then beat them in a Marble Mortar with three or four Spoonfull of Rose-water, to keep them from oyling as you beat them; make the Jelly as warm as new Milk & sweeten it with Loaf Sugar to your taste, & four spoonfull of Sack or Wine, then mix the Almonds well with it, & strain it thro' a Cloth squeezing it till the Almonds are quite dry, pour it into Cups, or dishes, first wetting them in cold water let them stand to go cold, & you use it, dip the bottoms of the Cups into hot water & turn it out upon a plate."
Note on the Original Text
The recipe employs a narrative, almost conversational style, typical of early 18th-century cookery manuscripts. Spelling varies—'oyling' for oiling, and 'spoonfull' for spoonfuls—but clarity is ensured by describing each process stepwise, often by feel or look, rather than precise timing or temperature. Unstandardized measurements like 'pint' and 'spoonfull' reflect a more instinctual mode of cooking, but quantities are clear enough for competent cooks to intuit. Instructions expect the reader to have a fundamental understanding of basic cookery terms and techniques.
Title
Cookbook of 1720 approximately (1720)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1720
Publisher
Unknown
Background
A delightful window into early 18th-century kitchens, this historical culinary tome brims with recipes, culinary wisdom, and the flavors of a bygone era—offering food enthusiasts a taste of both tradition and intrigue.
Kindly made available by
Folger Shakespeare Library
Originating from around 1720, this recipe reflects the English aristocracy's fascination with refined, gelatinous desserts—often showcased at banquets and grand suppers. Almond flomery, a close cousin of blancmange, was intended for the upper classes, who could afford expensive imported almonds, fragrant rosewater, loaf sugar, and rare wines. Such recipes were common in manuscript cookbooks of the early 18th century, where cooks were expected to possess both patience and skill in extracting subtle flavors and achieving elegant presentation.
The preparation would have required a marble mortar and pestle for grinding the almonds to a smooth paste—a true test of both muscle and patience. An open fire would heat the jelly, while clean muslin or a linen cloth strained the mixture. Porcelain or tin cups served for molding, and simple bowls of hot and cold water facilitated unmolding the flomery with grace.
Prep Time
15 mins
Cook Time
10 mins
Servings
4
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 2 cups calves' foot jelly (or 2 cups clear, neutral gelatin-based consommé as substitute)
- 4 oz Jordan almonds (blanched)
- 1.5–2 fl oz rosewater
- 1–1.5 oz caster sugar (or to taste)
- 1/4 cup sack (sweet sherry) or other sweet wine
- Cold water (for soaking and rinsing)
- Hot water (for unmolding)
Instructions
- To make Almond Flomery today, begin by preparing 2 cups of calves' foot jelly (or substitute with a clear gelatin-based consommé for convenience), gently warmed to about body temperature—think fresh milk from the cow, not hot.
- Meanwhile, soak 4 oz of blanched Jordan almonds in cold water for an hour to soften them.
- Drain, then transfer the almonds to a sturdy mortar and pestle, and grind them to a paste, adding 3–4 tablespoons (1.5–2 fl oz) of rosewater as needed to prevent the almonds from becoming oily.
- Next, sweeten the warmed jelly to taste with caster sugar (start with 2–3 tablespoons or about 1–1.5 oz, adjusting to your liking), and stir in about 1/4 cup of sweet wine such as sherry or a golden dessert wine.
- Combine the almond paste with the jelly mixture thoroughly, then strain everything through a fine muslin or clean cloth, squeezing well to extract as much flavor and richness as possible from the almonds.
- Rinse your serving cups or ramekins in very cold water, then pour in the strained liquid.
- Allow the mixture to cool and set completely in the fridge.
- When ready to serve, briefly dip each cup into hot water to loosen, then turn out the delicate flomery onto small plates.
Estimated Calories
180 per serving
Cooking Estimates
You will spend about 15 minutes preparing the ingredients, including soaking and grinding the almonds. Cooking time is minimal since the jelly only needs gentle warming, and most of the time is waiting for the dessert to set in the fridge. Each serving contains around 180 calories, and this recipe makes 4 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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