SC -gelatinous properties, was chessboards

[Decker, Terry D.]

> I'm trying to find a mention of  carageenan in any of our references or
> original sources.  No luck, yet, but Ann Hagen says, in _A Handbook of
> Anglo-Saxon Food_, the Processing and Consumption volume:
> 
> "Cereal-derived flummery produced a slightly acid, solid jelly, ...."
> 
> She is not talking about carageenan here, is she?  A product derived from
> moss would not come under the 'cereal' heading, I don't think.  The word
> 'flummery' is not generally used in the USA, but is it still used in GB
> for puddings, et al?  Does anyone know, specifically, what Hagen means?
> 
> Allison
> 
Seems to me flummery is based on llymru, a sweet jelly made by boiling and
straining sour oatmeal.  I don't know if I have a recipe (Welsh).

The definition of flummery has expanded to include soft. sweet, bland foods
like custards.

Bear
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