Recipe Manuscript

Almond Flummerrey Lady Osbaldiston

Name: Almond Flummerrey Lady Osbaldiston
Prep time: PTPT15M
Cook time: PTPT5M
Yield: 6
Cuisine: European
Ingredients: 500 ml prepared jelly (use 500 ml water + 10-12 g powdered gelatine or commercial stock gelatine, or calves' foot jelly as a traditional alternative); 115 g blanched almonds; 10 ml orange-flower water (substitute with orange extract if unavailable); 125 ml double cream; 40 g granulated sugar (adjust to taste); Whole or slivered almonds (for decoration)

1730

From the treasured pages of Cookery and medicinal recipes of Dorothy Pennyman

Written by Dorothy Pennyman

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert

Original Recipe • 1730

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Almond Flummerrey Lady Osbaldiston

"Take a pt of Stiff Hartshorn or Cave foot Jelly, a Quarter of a pound of Almonds beaten with Orrange-flower water, a Quarter of a pint of Cream, boile them in the Jelly & sweeten it to your taste. run it through a jelly bagg, & when it is cold, stick it with Almonds."

Note on the Original Text

The recipe was written in the concise, matter-of-fact style typical of 18th-century manuscripts, assuming the cook's familiarity with basic preparations (like making hartshorn or calves' foot jelly). Words like 'beaten' refer to grinding, and no strict quantities for sweetening are given, reflecting reliance on personal taste and experience. Spelling reflects period conventions ('boile,' 'bagg') and the lack of standardization in recipe writing. The focus is on sequencing—boil, strain, decorate—capturing the rhythm of kitchen work at the time.

Modern Kitchen Interpretation

Recipe's Origin

Cookery and medicinal recipes of Dorothy Pennyman - Click to view recipe in book

Title

Cookery and medicinal recipes of Dorothy Pennyman (1730)

You can also click the book image above to peruse the original tome

Writer

Dorothy Pennyman

Era

1730

Publisher

Unknown

Background

A delightful glimpse into early Georgian kitchens, this culinary manuscript compiled by Dorothy Pennyman showcases the elegant tastes and recipes of 18th-century England—perfect for those hungry for a taste of history.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe for Almond Flummery comes from the early 18th century, sourced from the recipe collection of Dorothy Pennyman, Lady Osbaldiston, compiled circa 1730. At the time, flummery was a fashionable dish at elegant English tables, bridging the worlds of jelly and custard desserts. Its ingredients—especially almonds and orange-flower water—evoked both opulence and a nod to continental flavors, reflecting increasing global trade. The method also showcases the culinary technology of the day, when elaborate jellies were a sign of both culinary skill and access to costly ingredients.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back then, the cook would have used a sturdy saucepan over an open fire or range to heat and dissolve the jelly. Almonds would be painstakingly ground in a mortar and pestle, and the mixture strained through a lined jelly bag crafted from fine muslin or flannel to ensure a clear, smooth dessert. Presentation was also key—special moulds or shallow dishes allowed for elegant unmoulding and decorative almond garnish.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

15 mins

Cook Time

5 mins

Servings

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 prepared jelly (use 2 cups water + 1.5-2 tbsp powdered gelatin or commercial stock gelatin, or calves' foot jelly as a traditional alternative)
4 oz blanched almonds
2 tsp orange-flower water (substitute with orange extract if unavailable)
1/2 cup double cream
1/4 cup granulated sugar (adjust to taste)
Whole or slivered almonds (for decoration)

Instructions

To recreate Lady Osbaldiston's Almond Flummery in the modern kitchen, begin by preparing a clear, stiff gelatine jelly using about 2 cups of water and enough powdered gelatin (around 1.5-2 tbsp) to set it firmly.
Alternatively, if you're feeling historically adventurous, use calves' foot jelly if available!
In a food processor, finely grind 4 oz of blanched almonds with a few teaspoons (about 2 tsp) of orange-flower water to form a fragrant almond paste.
In a saucepan, gently heat the prepared jelly together with the almond paste and 1/2 cup of double cream, stiring until everything is smoothly combined and fragrent.
Sweeten the mixture with sugar to your taste (start with about 1/4 cup and adjust as you like).
Strain the mixture through a fine sieve or muslin-lined sieve into a mould or serving dish to achieve a silky-smooth finish.
Allow the flummery to cool and set in the refrigerator.
Once firm, cut into slices or unmould, and decorate the surface by studding with whole or slivered almonds.

Estimated Calories

230 per serving

Cooking Estimates

Preparing Lady Osbaldiston's Almond Flummery takes some time for mixing and chilling. You'll spend about 20 minutes on preparation and stovetop mixing, then the flummery needs at least 4 hours in the fridge to set. The nutrition estimate is based on dividing the dessert into 6 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.