Recipe Manuscript

To Make Flumery

Name: To Make Flumery
Prep time: PTPT10M
Cook time: PTPT15M
Yield: 4
Cuisine: European
Ingredients: 475 g whole oat groats (or substitute with steel-cut oats if needed); 1.2 liters water

1693

From the treasured pages of Receipt book of Jane Staveley

Written by Jane Staveley

Renaissance (1400 - 1700)European Beginner Dessert Snack Breakfast

Original Recipe • 1693

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Make Flumery

"Take a pint of groats beaten very fine, and put it to a little better then a quart of water put it in to steep over night and lett it stand till after noon next day, strain it through a sieve sett it over a clear fire and keep it stiring all the while; it will be thick and smooth like starch when it is enough, if you boyle it after it is clear it will be clammy"

Note on the Original Text

The recipe is written in the casual, immediate style of late 17th-century English household manuscripts, with little punctuation and no measurements as we know them. Actions are given as a sequence of commands, assuming the cook understands timing, texture, and desired consistency. Spellings such as 'boyle' (boil), 'lett' (let), and 'stiring' (stirring) are typical of the period, reflecting the variable orthography before standard dictionaries. This hands-on, oral style relies on sensory cues—the thickeness and clarity of the mixture—rather than precise directions.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book of Jane Staveley - Click to view recipe in book

Title

Receipt book of Jane Staveley (1693)

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

Writer

Jane Staveley

Era

1693

Publisher

Unknown

Background

Step into the flavorful annals of the 17th century with Jane Staveley’s delightful culinary collection. Brimming with time-honored recipes and refined instructions, this book offers a sumptuous glimpse into the kitchens of yesteryear—where classic techniques met noble tastes and every dish was a celebration of ingenuity.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This Flumery recipe originates from late 17th-century England, a period luxuriating in new grains and domestic comfort food. Jane Staveley, an Englishwoman of some means, recorded this recipe in her personal collection around 1693–1694. Flumery was a popular, simple dish—an early form of what we might now call porridge or pudding—valued for its gentle, soothing texture. Historically, it was made from oats or, in later centuries, from wheat or even rice, as a way to transform humble grains into nourishing food.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In Jane Staveley's day, oat groats would have been beaten or ground by hand with a mortar and pestle. The mixture would steep in a covered earthenware or wooden bowl. Straining was done through a coarse cloth or hair sieve, and the thickening was performed over a 'clear fire'—meaning a well-tended hearth free of smoke and high flames—using heavy-bottomed pots and wooden stirring paddles. Every step required attention and arm strength, as achieving a smooth flumery was the mark of a careful cook.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

15 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

16.75 oz whole oat groats (or substitute with steel-cut oats if needed)
5 cups water

Instructions

Begin by taking about 16.75 ounces of whole oat groats and grind them as finely as you can, using a food processor or high-speed blender.
Place these ground oats into a large bowl and add approximately 5 cups of water.
Stir the mixture well, then cover and let it soak overnight, ideally for at least 12 to 18 hours.
The next day, let the mixture continue to steep until the afternoon, giving it a full infussion.
When ready, strain the liquid through a fine-mesh sieve or cheesecloth into a clean saucepan, pressing the solids to extract as much liqiud as possible.
Place the saucepan over medium heat and stir constantly with a wooden spoon or whisk.
As the mixture heats, it will thicken—much like making a smooth porridge or starch.
Continue stirring until it's thick and glossy.
Do not boil after it has become clear and thick, or it will become gluey and overly sticky.
Serve warm or allow to cool and set, depending on your preference.

Estimated Calories

150 per serving

Cooking Estimates

Prep involves grinding oat groats and mixing with water, which takes about 10 minutes. After soaking overnight, cooking the mixture takes about 15 minutes. The calories and servings are based on using oat groats and water only.

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.