Blanc-Mange
From Vegetarian cookery, 1891
Serves 3
Presented as published in 1891. 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 Vegetarian cookery (1891) by Martha Brotherton, page 105. The excerpt below is the record exactly as published.
Blanc-Mange. One ounce of isinglass, one pint and half of new milk, one pint of cream, five ounces of sugar, a piece of cinnamon, and two or three laurel leaves. Steep the isinglass in half a pint of cold milk twenty minutes ; set the remainder of the milk on the fire with the cinnamon, and laurel leaves, and whilst boiling, put in the isinglass, and stir it till the isinglass is quite dissolved, adding the cream and sugar ; strain it through a fine sieve or a piece of muslin ; stir till nearly cold ; leave it to settle, and then clear it off into two moulds. No. 454. — Blanc-Mange. One quart of milk, quarter of a pound of sugar, quarter of an ounce of cinnamon, one ounce of isinglass, and six drops of almond flavour. Put the milk, isinglass, and sugar into a pan, adding the cin- namon and almond flavour ; simmer over a slow fire, stirring constantly till the isinglass is dissolved ; strain through a cloth into a basin, and then pour it into a mould. 18i VEGETAKIA.N COOKERY. No. 455. — Blanc-Mange. One ounce of isinglass, one pint and a half of now milk
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Cook this with the app: pantry check, scaling, and the assistant.