Flummery facts for kids
Flummery from Gerzensee
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| Type | Pudding |
|---|---|
| Place of origin | United Kingdom, Ireland |
| Main ingredients | Starch grains, milk |
Flummery is a soft, sweet dessert that was very popular in Britain and Ireland a long time ago, from the 1600s to the 1800s. It's a type of pudding made mainly from starch, like oats. Sometimes, the word "flummery" was also used for other similar desserts that were partly set, like a jelly.
The History of Flummery
The name "flummery" first appeared in a book in 1623. This book, called Countrey Contentments, described how a dish made from oatmeal could be turned into a thick, jelly-like food. This food was known by different names in various parts of England, including "Flamerie" or "Flumerie."
Where the Name Comes From
The word "flummery" comes from a Welsh word, llymru. This was a similar dish made from sour oatmeal. Over time, the word "flummery" started to mean something bland or not very interesting. Later, it even came to mean empty talk or nonsense.
Flummery in Australia
After World War II, a different kind of "flummery" became popular in Australia. This version was a mousse-like dessert. It was made using beaten evaporated milk, sugar, and gelatine.
This Australian flummery was often made with jelly crystals. It became a cheaper choice than traditional cream-based mousse. In some towns like Longreach and Forbes, it was a common dessert in the 1950s and 1970s. The American writer Bill Bryson once said that flummery was an early version of the dessert known as blancmange in the United States.
