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Calf's Foot Flummery
Calf's Foot Flummery is a traditional American recipe (from 1803, which is based on a French original) for a classic dessert made from cream flavoured with almonds and bitter almonds and which is set with home-made gelatine. The full recipe is presented here and I hope you enjoy this classic American version of: Calf's Foot Flummery.
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Additional Time:
(+3 hours chilling)
Serves:
6
Rating: 
Tags : Beef RecipesDessert RecipesMilk RecipesUSA Recipes
This recipe is derived from Susannah Carter's
The Frugal Housewife or Complete Woman Cook (1803) and is a recipe based on a French original using a calf's foot to generate the gelatine to set the flummery. The original recipe is given below:
Take a large calf's foot, cut out the great bones and boil them in two quarts of water; then strain it off and put to the clear jelly half a pint of thick cream, two ounces of sweet almonds and an ounce of bitter almonds, well beaten together. Let it just boil, then strain it off and when it is as cold as milk from the cow, put it into cups or glasses.
Ingredients:
1 calf's foot
2l water
300ml double cream
60g ground
almonds
a few drops of bitter almond essence
Method:
Skin the calf's foot, remove the bones and discard the meat. Add the calf's foot bones (and the foot itself) to the water in a large pan. Bring to a boil, reduce to a simmer then cook for 60 minutes, or until you have a thick gelatine jelly in the base of the pan.
Remove the bones then transfer the jelly to a clean pan and whisk in the cream and ground almonds. Bring to a boil, then immediately take off the heat. Pass through a fine-meshed sieve then stir-in the bitter almond essence. allow to cool and ladle into glasses. Allow to set and serve topped with whipped cream and/or a fruit compote.
For more information on the origins and development of flummery recipes over the years, see this page on Flummery.
