Blanc-mange
From A bill of fare for every day in the year ..., 1892
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 A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 56. The excerpt below is the record exactly as published.
Blanc-mange. Supper.— Chipped Beef. Hot Rolls. Quince Sauce. Cake. Tea. Blanc-mange. — Take from 1 quart of milk % cup full, into which mix smoothly I heaping tablespoonful of sea moss farine, and then into the rest of the milk. Place it in a double boiler and cook 20 minutes or until it will congeal in the spoon a little when cooled. Add '^ cupsugar, strain, and flavor with vanilla or lemon
Cook this with the app: pantry check, scaling, and the assistant.