Hartshorn Flummery No 1 Recipe

Take half a pound of hartshorn; boil it in four quarts of water, till

reduced to one quarter or less; let it stand all night. Blanch a quarter

of a pound of almonds, and beat them small; melt the jelly, mix with it

the almonds, strained through a thin strainer or hair sieve; then put a

quarter of a pint of cream, a little cinnamon, and a blade of mace; boil

these together, and sweeten it. Put it into china cups, and, when you

use it, turn it out of the cups, and eat it with cream.

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