{ "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-12T09:46:14Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 19.0, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.4\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a09501-8f7e-7a41-ada2-a0cd149871fc\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: flummery\nSense to describe: (none recorded)\nDomain code: PHY.MAT\nAlso known as: (none)\n\n\nContext for this batch of 1001 things:\n# Batch 043: 1001 regist", "usd": 0.0, "recall": true }, "codex": { "seconds": 72.4, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.4\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a09501-8f6e-7753-9223-a83dda81a9c7\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: flummery\nRegistry id: vr.tr.flummery\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (none)\n\n\nContex" } }, "enrichment": { "pass": 3, "engine": "claude", "producedAt": "2026-10-06T12:00:00Z", "ingestedAt": "2026-10-06T08:48:48+00:00", "fields": [ "agent_conduct", "ethics", "failure_modes_and_hazards", "owners", "visual_identification" ] }, "gate": { "passed": true, "version": "1.0", "at": "2026-10-07T10:10:31+00:00", "evidence": [ "completeness 1.00", "sense: Wikidata description", "2 live sources", "review by codex: pass" ] } }, "metaModel": { "id": "THING-Q5462783", "registryId": "vr.tr.flummery", "name": "flummery", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q5462783/", "model": { "registry_id": "vr.tr.flummery", "name": "flummery", "purpose": "Enable an agent to recognise flummery as a prepared food, identify its culinary variant, assess its condition, and choose appropriate preparation, storage and serving actions.", "definition": "Flummery is a spoonable or moulded dessert traditionally made by cooking the starchy liquid obtained from soaking oatmeal, with the name also applied to later sweet, jelly-like or aerated puddings.", "scope_statement": "This model owns vr.tr.flummery in PHY / PHY.MAT as a family of prepared puddings, recording recipe-dependent composition, structure and condition while keeping regional variants within the single registry entry.", "in_scope": [ "Culinary identity and evidence for calling a preparation flummery", "Traditional cereal-derived and documented whipped jelly variants", "Ingredients, proportions and sources of thickening or setting", "Preparation history affecting smoothness, aeration and setting", "Finished texture, storage condition and serving suitability" ], "out_of_scope": [ "Figurative flummery meaning empty or flattering language", "Oats, milk, gelatin and other ingredients as independently modelled materials", "Recipes as authored information objects", "Cooking, chilling and whipping equipment", "Puddings, mousses and blancmanges outside documented flummery usage" ], "distinguishing_features": [ "Require a recipe or culinary-context link supporting the name; appearance alone cannot distinguish flummery from neighbouring puddings.", "For a traditional oatmeal preparation, check for strained cereal liquid subsequently thickened, rather than assuming any cooked oatmeal is flummery.", "For a whipped jelly preparation, check for a documented flummery recipe combining a setting mixture with an aerated component; neither plain jelly nor arbitrary mousse establishes identity.", "Treat cereal content, dairy content and aeration as variant-dependent tests rather than universal requirements.", "Recognise a prepared food mixture with recipe-dependent properties, rather than a pure chemical substance with a single formula or melting point." ], "characteristics": [ { "name": "Culinary variant", "kind": "category", "unit_or_values": "traditional cereal-derived; whipped jelly; other documented variant; unresolved", "why_it_matters": "Determines which ingredient and preparation expectations apply." }, { "name": "Naming evidence", "kind": "relation", "unit_or_values": "linked recipe, historical account or producer description with region and date", "why_it_matters": "Supports identity where neighbouring desserts share ingredients and texture." }, { "name": "Formulation", "kind": "measurement", "unit_or_values": "ingredient masses in g and liquid volumes in mL, with batch yield", "why_it_matters": "Allows an agent to interpret dilution, richness and setting failures." }, { "name": "Structure-forming ingredients", "kind": "category", "unit_or_values": "cereal starch; gelatin; other documented thickener or gelling agent; combination; unknown", "why_it_matters": "Connects the selected recipe to its thickening and setting requirements." }, { "name": "Aeration", "kind": "measurement", "unit_or_values": "percentage volume increase during whipping, when applicable", "why_it_matters": "Distinguishes intended whipped structure from a dense or collapsed result." }, { "name": "Set and texture condition", "kind": "state", "unit_or_values": "fluid; thickened; softly set; mould-supporting; collapsed; separated; grainy", "why_it_matters": "Supports decisions about further chilling, presentation and recipe diagnosis." }, { "name": "Temperature history", "kind": "measurement", "unit_or_values": "degrees Celsius with timestamps and durations in minutes or hours", "why_it_matters": "Provides evidence for interpreting processing, setting and holding conditions." }, { "name": "Dietary-relevant ingredient provenance", "kind": "relation", "unit_or_values": "ingredient labels and supplier statements for dairy, cereal, gelling agent and additions", "why_it_matters": "Prevents dietary suitability from being inferred from the dessert name." } ], "affordances": [ "Identify the supported flummery variant and select applicable recipe expectations.", "Scale a documented formulation while preserving ingredient ratios.", "Track cereal extraction and thickening or jelly preparation and whipping, as applicable.", "Assess whether the batch has reached its intended spoonable or moulded condition.", "Select serving and holding actions using batch history and applicable food-handling guidance.", "Evaluate ingredient substitutions against texture targets and declared dietary requirements." ], "agent_conduct": { "may": [ "Explain the history of flummery from oat-based dish to later jelly-like puddings.", "Prepare or serve it following hygiene rules and declared allergies, such as to oats, dairy or gelatin." ], "must_not": [ "Serve flummery made with gelatin to vegetarians or people who avoid it without saying so.", "Serve a version containing raw egg or alcohol to a child or pregnant person without disclosure.", "Leave set dairy desserts unrefrigerated for long periods before serving.", "Mislabel a modern dessert as the historic oat dish, or the reverse, when a buyer relies on it." ], "requires_human": [ "Adapting a recipe for a person with coeliac disease or another medical diet." ] }, "ethics": { "considerations": [ "Gelatin and alcohol in desserts touch religious and ethical diets.", "Historic dishes deserve accurate description rather than invented heritage." ], "affected_parties": [ "Diners with dietary restrictions", "Children", "Food historians and cooks" ] }, "owners": { "steward": "The cook or food business that prepares it; food safety authorities set the rules for sale.", "master_systems": [] }, "visual_identification": [ "A smooth, set or spoonable pudding, sometimes turned out of a mould.", "Pale cream or oat-grey colour for older styles, often brighter for jelly-like versions." ], "failure_modes_and_hazards": [ "Spoilage of dairy-based versions kept unrefrigerated.", "Undeclared gluten from oats, gelatin or alcohol.", "Raw egg in aerated versions posing a risk to vulnerable people." ], "what_it_is_for": [ "Flummery is prepared and served as a dessert in domestic cooking, regional food traditions and historical recipe interpretation.", "The name can denote a traditional oatmeal preparation or a later jelly-like or aerated pudding, so the recipe context helps establish which food is intended." ], "standards_and_regulation": [ "The General Principles of Food Hygiene, CXC 1-1969, issued by the Codex Alimentarius Commission, provide food hygiene guidance applicable to preparing and serving flummery.", "The General Standard for the Labelling of Prepackaged Foods, CXS 1-1985, issued by the Codex Alimentarius Commission, applies to flummery sold as a prepackaged food." ] }, "sources": [ { "id": "wikidata", "title": "Wikidata item Q5462783: flummery", "url": "https://www.wikidata.org/wiki/Q5462783", "url_status": "live", "what_it_supports": "identity and sense of the item", "checked_by": "wikidata-api" }, { "id": "wikipedia-en", "title": "Wikipedia: Flummery", "url": "https://en.wikipedia.org/wiki/Flummery", "url_status": "live", "what_it_supports": "general description of the item", "checked_by": "wikidata-api sitelink" } ], "structure": { "bundles": [ { "id": "culinary-identity", "name": "Culinary identity", "description": "Establish which food preparation the registry name denotes.", "rationale": "Flummery has materially different documented culinary forms, so the name alone cannot determine composition.", "layers": [ { "id": "documented-variants", "name": "Documented variants", "description": "Identify the preparation tradition supported by evidence.", "findings": [ { "id": "variant-evidence", "name": "Variant evidence", "description": "Historical oatmeal flummery uses steeped and strained cereal liquid followed by boiling; a modern recipe uses whipped evaporated milk and jelly. These support variant-aware modelling. Sources: [Domestic Encyclopaedia, Flummery](https://en.wikisource.org/wiki/Domestic_Encyclop%C3%A6dia_%281802%29/Flummery), [Sally Wise, Flummery](https://sallywise.com.au/recipes/sweet/flummery/).", "questions": [ { "text": "Which documented recipe or culinary tradition supports calling this preparation flummery?", "kind": "provenance", "id": "variant-evidence-q01" }, { "text": "Which variant's ingredient and texture expectations apply to this batch?", "kind": "definition", "id": "variant-evidence-q02" } ] } ] }, { "id": "neighbouring-desserts", "name": "Neighbouring desserts", "description": "Draw boundaries without inventing a universal ingredient test.", "findings": [ { "id": "identity-beyond-appearance", "name": "Identity beyond appearance", "description": "Record naming evidence alongside composition and method; a smooth or moulded pudding is insufficient evidence by itself.", "questions": [ { "text": "What evidence distinguishes this item from porridge, blancmange, plain jelly or another mousse?", "kind": "boundary", "id": "identity-beyond-appearance-q01" }, { "text": "Is an unfamiliar preparation a documented variant or merely being assigned the name by analogy?", "kind": "provenance", "id": "identity-beyond-appearance-q02" } ] } ] } ] }, { "id": "formulation-and-setting", "name": "Formulation and setting", "description": "Record what gives this flummery its body and flavour.", "rationale": "Setting behaviour depends on the actual formulation rather than a fixed material identity.", "layers": [ { "id": "structure-formers", "name": "Structure formers", "description": "Identify ingredients responsible for thickening and setting.", "findings": [ { "id": "setting-basis", "name": "Setting basis", "description": "Record the cereal-derived thickening fraction or specified gelling mixture, including its concentration and preparation requirements.", "questions": [ { "text": "Which ingredients provide the intended body or set in this recipe?", "kind": "definition", "id": "setting-basis-q01" }, { "text": "What quantities of thickener or gelling mixture and total liquid were actually used?", "kind": "measurement", "id": "setting-basis-q02" } ] } ] }, { "id": "recipe-balance", "name": "Recipe balance", "description": "Track ingredients that modify the base preparation.", "findings": [ { "id": "additions-and-substitutions", "name": "Additions and substitutions", "description": "Record dairy, sweeteners, flavourings and fruit separately from the structure-forming ingredients, including departures from the source recipe.", "questions": [ { "text": "Which additions change the liquid quantity or composition relative to the documented recipe?", "kind": "measurement", "id": "additions-and-substitutions-q01" }, { "text": "What evidence supports a proposed substitution while preserving the intended texture?", "kind": "action", "id": "additions-and-substitutions-q02" } ] } ] } ] }, { "id": "structure-building-process", "name": "Structure-building process", "description": "Capture preparation steps that determine the resulting pudding.", "rationale": "A cereal-derived preparation and a whipped jelly preparation require different process observations.", "layers": [ { "id": "cereal-route", "name": "Cereal route", "description": "Apply extraction and thickening observations only where the recipe requires them.", "findings": [ { "id": "extraction-and-thickening", "name": "Extraction and thickening", "description": "Record soaking, straining, retained liquid and subsequent cooking against the selected cereal-flummery recipe.", "questions": [ { "text": "What soaking and straining procedure produced the retained cereal liquid?", "kind": "provenance", "id": "extraction-and-thickening-q01" }, { "text": "What observed consistency marked completion of the recipe's thickening stage?", "kind": "measurement", "id": "extraction-and-thickening-q02" } ] } ] }, { "id": "whipped-jelly-route", "name": "Whipped jelly route", "description": "Apply mixing-stage and aeration observations to the relevant variant.", "findings": [ { "id": "whipping-window", "name": "Whipping window", "description": "A documented manufacturer recipe combines slightly set jelly with evaporated milk and beats the mixture to increased volume; record the actual stage and result rather than imposing that method on every variant. Source: [Aeroplane Jelly, Raspberry Flummery](https://www.aeroplanejelly.com.au/recipes/lite/raspberry-flummery).", "questions": [ { "text": "What consistency and temperature had the jelly mixture reached when whipping began?", "kind": "measurement", "id": "whipping-window-q01" }, { "text": "How much did the mixture's volume increase, and did that volume persist through setting?", "kind": "measurement", "id": "whipping-window-q02" } ] } ] } ] }, { "id": "finished-texture-and-service", "name": "Finished texture and service", "description": "Judge whether the batch meets its intended physical presentation.", "rationale": "A successful spooned flummery need not satisfy the firmness required for turning out a mould.", "layers": [ { "id": "intended-set", "name": "Intended set", "description": "Compare the observed structure with the selected serving format.", "findings": [ { "id": "serving-readiness", "name": "Serving readiness", "description": "Define readiness using recipe-specific texture and serving-temperature observations.", "questions": [ { "text": "Is the intended result spoonable in a dish or firm enough to retain a moulded shape?", "kind": "definition", "id": "serving-readiness-q01" }, { "text": "At the intended serving temperature, does a portion retain the required structure?", "kind": "measurement", "id": "serving-readiness-q02" } ] } ] }, { "id": "texture-defects", "name": "Texture defects", "description": "Record defects without treating all variants as having the same failure modes.", "findings": [ { "id": "separation-and-collapse", "name": "Separation and collapse", "description": "Distinguish visible liquid separation, lumps, graininess and loss of aeration from an intentionally soft set.", "questions": [ { "text": "Which defects are visible, and when did they first appear?", "kind": "measurement", "id": "separation-and-collapse-q01" }, { "text": "Does the documented recipe support further chilling or another corrective action for this observed defect?", "kind": "action", "id": "separation-and-collapse-q02" } ] } ] } ] }, { "id": "batch-suitability", "name": "Batch suitability", "description": "Connect ingredient evidence and handling history to decisions about consumption.", "rationale": "Neither a familiar dessert name nor a successful set establishes dietary or holding suitability.", "layers": [ { "id": "ingredient-compatibility", "name": "Ingredient compatibility", "description": "Evaluate the actual cereal, dairy and gelling ingredients against stated requirements.", "findings": [ { "id": "dietary-evidence", "name": "Dietary evidence", "description": "Record relevant ingredient labels, gelling-agent origin and preparation cross-contact information before making suitability claims.", "questions": [ { "text": "What labels or supplier records establish the cereal, dairy and gelling-agent contents?", "kind": "provenance", "id": "dietary-evidence-q01" }, { "text": "Do the actual ingredients and preparation conditions satisfy the intended eater's stated requirements?", "kind": "action", "id": "dietary-evidence-q02" } ] } ] }, { "id": "holding-history", "name": "Holding history", "description": "Track the batch from preparation through chilling and service.", "findings": [ { "id": "time-temperature-evidence", "name": "Time-temperature evidence", "description": "Keep preparation, cooling and holding records linked to applicable guidance; do not assign a universal shelf life to all flummery.", "questions": [ { "text": "What time and temperature history is known for this batch after preparation?", "kind": "measurement", "id": "time-temperature-evidence-q01" }, { "text": "Which applicable guidance supports serving, continued holding or disposal for this formulation and history?", "kind": "action", "id": "time-temperature-evidence-q02" } ] } ] } ] }, { "id": "evidence-and-external-alignment", "name": "Evidence and external alignment", "description": "What the world already says about this thing, gathered so the model can be checked against it.", "rationale": "A model that cannot be lined up against existing standards, identifiers and practice cannot be adopted by anyone who already uses them.", "layers": [ { "id": "reported-evidence", "name": "Reported evidence", "description": "Findings from the breadth pass, kept separate from the structural claims.", "findings": [ { "id": "evidence-confidence-notes", "name": "Check these first", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "The culinary sense is inferred from the name and physical-material domain; flummery also has a figurative sense referring to empty or insincere language.", "Flummery is a variable prepared food, not a single chemical substance with a fixed composition or substance identifier.", "Historical recipes and regional naming overlap; verify ingredients and preparation against the particular tradition being catalogued." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of flummery this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-kinds", "name": "Kinds and varieties", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Traditional oatmeal flummery", "Australian jelly-and-evaporated-milk flummery" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of flummery this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-real-world-use", "name": "Real-world use", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Served as a dessert, sometimes with cream, milk or sweet accompaniments", "Chilled in a mould and turned out for serving" ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of flummery this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-failure-modes-and-hazards", "name": "Failure modes and hazards", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Insufficient thickening or setting can prevent a moulded flummery from holding its shape", "Separation can impair the texture of aerated versions", "Milk-containing versions present a milk-allergen concern", "Cooked, moist preparations are perishable and can spoil during improper storage" ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of flummery this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-regional-variation", "name": "Regional variation", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Traditional British usage includes oatmeal-based preparations, particularly associated with Wales", "Australian usage commonly denotes a chilled dessert made with prepared jelly and whipped evaporated milk" ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of flummery this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-neighbours", "name": "Neighbouring kinds and how to tell them apart", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ { "name": "Porridge", "difference": "Porridge retains the cooked cereal particles; traditional flummery uses the strained starchy liquid extracted from oatmeal." }, { "name": "Blancmange", "difference": "Blancmange is generally a milk-based set pudding; traditional oatmeal flummery does not require milk as its base." }, { "name": "Mousse", "difference": "Aeration defines mousse, whereas traditional flummery is a starch-set preparation and need not be aerated." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of flummery this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Does the originating registry record intend the broad culinary family or a specific regional form of flummery?", "Which additional historical or regional preparations require representation within this same entry?", "How should documented usage distinguish flummery from closely overlapping blancmange, mousse and other set-pudding names?", "Which recipes intentionally include cereal souring, and what contemporary validated preparation guidance applies to those variants?", "What formulation-specific texture targets and validated holding limits can be supported by further research?" ], "statistics": { "bundles": 6, "layers": 11, "findings": 16, "questions": 26 } }