Apricots with Bavarian Blanc-mange

Ingredients

• an ounce of isinglass
• a cupful of water
• a pint of cream or new milk
• a tea-cupful of apricot jam
• four table-spoonfuls of milk

Method

1. 1

   Soak isinglass in water, boil with cream until dissolved.

2. 2

   Mix lemon juice with apricot jam and milk, strain, and pour into a soaked mould.

3. 3

   Let it stand for twelve hours.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 170. The excerpt below is the record exactly as published.

Apricots with Bavarian Blanc- mange.— Put an oimcc of isinglass in a cupful of Avatcr. Let it soak twenty minutes, then boil it until dissolved in a saucepan with, a pint of cream or new milk. Squeeze the juice of a lemon over a tea-cupful of apricot jam, and mix with it very gradually four table-spoonfuls of milk. Stir all together for a few minutes ; strain through coarse muslin, and when nearly cold, put it into a mould which has been j)re\dously soaked in water. Let it stand twelve hours in a cool place. Time to boU the mixture, five minutes. Apricots with Rice. — Simmer very gently a small tea-cupf id of rice with a quart of milk. When the milk is absorbed and the rice thoroughly cooked, put it iato a bowl and beat it, for five or ten minutes, with two table- spoonfuls of sugar and six drops of almond flavouring. Press it into a mould which has been previously soaked in water, and when it is quite cold turn it into a glass dish, and poiu- round it apricots steAved in halves in a syrup made of a pound of sugar, the juice of three lemons, and three or four- spoonfids of water. A few drops of prepared cochineal put into the sji'up will improve the appearance of the dish. Apples or pears may be used instead of apricots. Time to boil the rice, three-quarters of an hour: Probable cost, 2s. Sufficient for six persons. Arabian Coffee. — All travellers agree in then- account of the delicacy and delicious flavour of the coffee used in the East. It is prepared thus : Pound thoroughly in a mortar some coffee-berries that have been freshly and quickly roasted. Pass them through a fine sieve two or three times, until at last you have a bro-^Ti flour. Mix two tea-spoonfids of this flom-, and a small piece of cinnamon, with two cupfuls of water

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