A flummery (set desert) boiled in ale to make a thick drink.
Original Receipt in 'The Closet Of Sir Kenelm Digby Knight, Opened ' (Digby 1669)
When Flomery is made and cold, you may make a pleasant and wholesome caudle of it, by taking some lumps and spoonfuls of it, and boil it with Ale and White wine, then sweeten it to your taste with Sugar. There will remain in the Caudle some lumps of the congealed flomery, which are not ungrateful.
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