Blanc-Mange

Ingredients

• one and one-half ounces of isinglass
• three ounces of sweet and six bitter almonds
• a quart of milk

Method

1. 1

   Boil isinglass and almonds in milk until dissolved.

2. 2

   Strain, stir until nearly cold, then pour into mould.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 66. The excerpt below is the record exactly as published.

BLANC-MANGE. a i CUSTARDS, ETC. One-half box gelatine, well soaked ; let one pint of milk come to the boiling point; one cup grated chocolate, _ twelve tablespoons sugar. Add ‘the gelatine just before turning into the moulds. To be eaten cold, with cream and sugar. SAVORY CUSTARD. To one dessertspoonful of corn-starch, add one-half pint of strong beef tea ; mix and stir over the fire for five minutes. CHOCOLATE WHIPS. One quart of milk, one (ounce) square of baker’s choco- late, one-half cupful of sugar, six eggs, a little salt. Scrape the chocolate fine, and put in a small frying pan, with two tablespoonfuls of the sugar and one of boiling water. When dissolved, add it to a pint and a-half of the milk, which should be hot in the double boiler. Beat the eggs and the remainder of the sugar together, add the cold milk, and stir into the boiling milk. Stir constantly until it begins to thicken. Add the salt, and set away to cool. Season one pint of cream with two tablespoonfuls of sugar, and half a teaspoonful of vanilla. Whip to astiff froth. When the custard is cold, half fill the glasses with it, and heap whipped cream upon it. MOLASSES CUSTARD. One cup maple syrup, one cup sugar, three eggs, one 220 DORA’S COOK BOOK. — ¢ cup sweet milk, one teaspoonful of butter. Flavor with vanilla. TOMATO CUSTARD. One pint of tomatoes, stewed and strained; one quart of milk, one cup of sugar, four eggs. Bake quickly in cups. ‘ RICE FLOUR BLANC-MANGE. Four tablespoonfuls of rice flour and a pinch of salt, wet up with a little milk and stirred into a quart of boil- ing milk. Rub the rind of a lemon with refined sugar, till all the juice is absorbed, and use the sugar to sweeten to your taste. Boil, stirring well, for eight minutes ; then cool it, and add the whites of three eggs, cut to a froth. Put it on the fire, and stir constantly till boiling hot, then turn it into moulds, and let it stand till cold. BLANC-MANGE, Boil one and one-half ounces of isinglass, three ounces of sweet and six bitter almonds, well pounded, in a quart of milk

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