Biband Blancmange
From Cassell's dictionary of cookery, 1892
Serves 8
Use cochineal for red, chocolate for brown, spinach juice for green, saffron or yolk for yellow.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1526. The excerpt below is the record exactly as published.
Biband Blancmange. — Make as much blancmange as is required to fill the moulds. Divide this into as many portions as it is in- tended to have different colours. IMany per- sons wiU prefer two colours, red and white only, others will wish to have also green, chocolate, and yellow. Put a little of the blancmange an inch deep into an oiled mould
Cook this with the app: pantry check, scaling, and the assistant.