Talk:Flummery

WPFood assessment
Low importance stub about a historical dessert. — Preceding unsigned comment added by Jerem43 (talk • contribs) 00:18, 24 June 2008 (UTC)

Modern Flummery
My mum grew up with a dish she calls flummery, perhaps it is a more instant form: Jelly (US: Jello) crystals dissolved in a limitted amount of boiling water, allowed to cool (but not set) then blended with evaporated milk. The result is a fluffy creamy kind of a pudding, similar to but much lighter, fluffier, and less rich than YoGo. I'm not including this in the article as it's first hand research, but someone may be able to use this information in further research towards the article. Tinkstar1985 10:29, 25 January 2010 (UTC)

Hi, I'm not confident with editing the main article, but I'm familiar with what your mum calls flummery. There is a recipe in the Edmonds Cookery Book called Flummery which is made the way you're described. This is a New Zealand recipe book, so I don't know if this is something peculiar to this part of the world. —Preceding unsigned comment added by 124.190.33.64 (talk) 02:28, 1 November 2010 (UTC)