|
Flummery is a starch-based sweet soft dessert pudding known to have been popular in Britain and Ireland from the seventeenth to nineteenth centuries. The word has also been used for other semi-set desserts. ==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".〔(【引用サイトリンク】url=http://www.foodsofengland.co.uk/flummery.htm )〕 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.〔''Oxford English Dictionary'', s.v. "flummery".〕〔(Online Etymology Dictionary )〕 The word "flummery" later came to have generally pejorative connotations of a bland, empty, and unsatisfying food; from this use, "flummery" developed the meaning of empty compliments, unsubstantial talk or writing, and nonsense.〔 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 his book ''Made in America''〕 A pint of flummery was suggested as an alternative to of bread and a of new milk for the supper of sick inmates in Irish workhouses in the 1840s. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「flummery」の詳細全文を読む スポンサード リンク
|