flummery

　 　

WordNet

1. a bland custard or pudding especially of oatmeal

PrepTutorEJDIC

1. オートミールと小麦粉をまぜたかゆ / (小麦粉・牛乳・卵・砂糖で作った)カスタード菓子 / 《しばしば複数形で》たわごと,から世辞

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2013/08/10 21:40:43」(JST)

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Flummery

Flummery from Gerzensee
Origin
Place of origin	United Kingdom
Details
Type	Pudding
Main ingredient(s)	Starch grains, milk

Flummery is a starch-based sweet soft dessert pudding known to have been popular in Britain and Ireland from the seventeenth to nineteenth centuries.

History and etymology

The name is first known in Gervaise Markham's 1623 Countrey Contentments, or English Huswife (new ed.) vi. 222 "From this small Oat-meale, by oft steeping it in water and clensing it, and then boyling it to a thicke and stiffe jelly, is made that excellent dish of meat which is so esteemed in the West parts of this Kingdome, which they call Wash-brew, and in Chesheire and Lankasheire they call it Flamerie or Flumerie."

The word has also been used for other semi-set desserts.

The name is derived from the Welsh word for a similar dish made from sour oatmeal and husks, llymru, which itself is of unknown origin. It is also attested in variant forms such as thlummery or flamery in 17th and 18th century English.

In Australia and U.S.

In Australia, post World War II, flummery was known as a mousse dessert made with beaten evaporated milk, sugar and gelatine. Also made using jelly crystals, mousse flummery became established as an inexpensive alternative to traditional cream-based mousse in Australia. In Longreach it was a staple food in the 1970s and in Forbes it was a fall-back dessert in the 1950s. The writer Bill Bryson described flummery as an early form of blancmange.

In Ireland

A pint of flummery was suggested as an alternative to 4 ounces (110 g) of bread and a 0.5 imperial pints (0.28 l) of new milk for the supper of sick inmates in Irish Workhouses in the 1840s.

References

External links

English Journal

• Quackery, flummery, and fleas.

• Barraclough K1.
• BMJ (Clinical research ed.).BMJ.1999 Nov 20;319(7221):1379A.
• PMID 10567168

• Food physical factors have different metabolic effects in nondiabetics and diabetics.

• Simpson RW, McDonald J, Wahlqvist ML, Atley L, Outch K.
• The American journal of clinical nutrition.Am J Clin Nutr.1985 Sep;42(3):462-9.
• Physical properties of food may account for differences in glycemic and other metabolic responses to food with similar amounts of carbohydrate, fat and protein. Blending of cooked beans made no difference to plasma glucose, insulin, or GIP (gastric inhibitory polypeptide) responses in nondiabetics,
• PMID 2994452

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