Almond Blancmange

Ingredients

• Powdered gelatin, 1 1/2 heaping tablespoons
• Milk, 2 pints
• Sugar, 3 tablespoons
• Almond extract, 1/2 teaspoon

Method

1. 1

   Dissolve the powdered gelatin in a half pint of the milk, add the sugar, the almond extract and the remaining pint and a half of milk.

2. 2

   Strain into a basin, stirring occasionally until cool, then pour into a wet mold, and set off in a cool place.

3. 3

   Turn it out when firm, and serve with cream.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 77. The excerpt below is the record exactly as published.

almond extract, 1 teaspoon. Egg, 1, Salt, a pinch. 227 DESSERTS AR0UND-TF2-W0RLD COOK BOOK Scald the milk in a double boiler, add the farina and stir until it has thickened nicely; then add the salt and sugar, and cover it, and cook for half an hour. Add the egg and flavoring just before taking from the fire. Pour into cups or molds which have been rinsed in cold water. When it has become very cold, turn it out, and serve with cream and sugar. GERMAN FARINA PUDDING Farina, 4 ounces. Milk, 1 quart. Chopped almonds, 2 tablespoons, Grated rind of 1 lemon, Eggs, 4, Sugar, 4 tablespoons. Almond extract, 1 teaspoon, Salt, 1 salt-spoon. The yolks and whites of the eggs must be beaten separately. Beat the farina into the milk. When it begins to thicken, add the grated lemon-rind, chopped almonds, sugar, salt, and the almond extract. When sufficiently thickened, take from the fire, stir in the yolks of the eggs, and then the beaten whites. Put into a mold, and let it get firm. Serve with raspberry, or any fruit sauce. CREAM CHOCOLATE Unsweetened chocolate, 2 tablespoons, Eggs, 2, Cream, % cup, Milk, 14 cup. Granulated sugar, 4 heaping tablespoons, Salt, vanilla, and cinnamon. 228 AROUND-THE-WORLD COOK BOOK DESSERTS Cook the sugar and chocolate together with 4 tablespoons of hot water, till it becomes a smooth shiny paste. Let it boil hard, but be careful tliat it does not scorch. Add the cream, reserving back 1 tablespoon wliich will later be used to add to the egg-yolks, to prevent their curdling. Also add a quarter of a cup of milk, and stir it in until it boils. Set it over a hot-water pan, and add the eggs very care- fully, using the reserved cream, and stirring fast all the time After it thickens, which will be almost immediately, stir in the beaten whites of the eggs, lightly and gently. Then cover, and leave it over the hot-water pan 10 minutes longer, until light and spong>'. Sprinkle powdered sugar over the top, and serve with cream. ALMOND BLANCMANOE Powdered gelatin, li/^ heaping tablespoons. Milk, 2 pints. Sugar, 3 tablespoons

Cook this with the app: pantry check, scaling, and the assistant.