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This flummery was made from a 1790s Staffordshire cream ware mould. The leaves are coloured with spinach green, the grapes with blackcurrent juice. Unlike the much more vertical moulds of the Victorian period, these early moulded dishes are very low.

This flummery was made from a Staffordshire cream ware mould. The leaves are coloured with spinach green, the grapes with blackcurrent juice. Unlike the much more vertical moulds of the Victorian period, these early moulded dishes are very low.

Flummery eggs and bacon:  Flummery eggs and bacon. A number of eighteenth century cookery authors give recipes for this dish. In this version, the eggs and bacon are sitting on a bed of green jelly which is meant to represent chopped spinach.

Flummery eggs and bacon over green jelly "spinach" by food historian Ivan Day. 'Flummery' is a soft jelly or porridge, a molded sweet dessert, or "something poor, trashy or not worth having; empty compliment or foolish deceptive language;

Flummery (Welsh: llymru) is a sweet soft pudding that is at present made from stewed fruit and thickened with cornstarch.  Flummery was essentially a Welsh dish  which subsequently entered the culinary repertoire of the English.

Flummery (Welsh: llymru) is a sweet soft pudding that is at present made from stewed fruit and thickened with cornstarch. Flummery was essentially a Welsh dish which subsequently entered the culinary repertoire of the English.

One of the most popular of Wedgewood's flummery moulds is this wonderful pineapple. The design was imitated by just about every other ceramic and copper mould manufacturer for the next hundred and thirty years.

"One of the most popular of Wedgewood's flummery moulds is this wonderful pineapple. The design was imitated by just about every other ceramic and copper mould manufacturer for the next 130 years.

Catherine’s stunning recreation of an 18th century sweet spinach tart proved to be a very enjoyable dessert. The Cookbook of Unknown Ladies. http://lostcookbook.wordpress.com/

Catherine’s stunning recreation of an century sweet spinach tart proved to be a very enjoyable dessert. The Cookbook of Unknown Ladies.

Mrs Raffald's fishpond: Flummery fish were gilded and were floated on a dish of thin lemon jelly or sweet wine.Or embedded in a dome of jelly to make a "fish pond."

Mrs Raffald's fishpond: Flummery fish were gilded and were floated on a dish of thin lemon jelly or sweet wine.Or embedded in a dome of jelly to make a "fish pond.

REGENCY TRIFLE - Trifle was a popular dish during the Regency Era. Recipes from that period included lots of alcohol. This recipe uses jam and lemon juice in place of the alcohol.  - Georgian / Regency Recipe  (cookit.e2bn.org)

REGENCY TRIFLE - Trifle was a popular dish during the Regency Era. Recipes from that period included lots of alcohol. This recipe uses jam and lemon juice in place of the alcohol. - Georgian / Regency Recipe (cookit.e2bn.org)

Fish pond of flummery fish:  Flummery fish were gilded and were floated on a dish of thin lemon jelly or sweet wine.Or embedded in a dome of jelly to make a "fish pond."

Fish pond of flummery fish: Flummery fish were gilded and were floated on a dish of thin lemon jelly or sweet wine.Or embedded in a dome of jelly to make a "fish pond.

Feast Recipes | Get into the spirit of the game with some great medieval feasting ideas.

Feast Recipes | Get into the spirit of the game with some great medieval feasting ideas.

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