Blanc Mange

Ingredients

• three pints of milk
• six eggs
• one-half cup of white sugar
• a box of Cox's gelatin

Method

1. 1

   Heat the milk until boiling.

2. 2

   Beat the eggs light and mix in the sugar.

3. 3

   Pour the boiling milk over the egg mixture.

Nutrition per serving

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 37. The excerpt below is the record exactly as published.

blanc mange moulds. Cover the moulds, and when you wish to take them out, dip the moulds in hot water or hold them over the fire. (J64) ICE CREAM AND ICES ICE CREAM AND ICES BURNT SUGAR. To one quart of new milk put eight eggs (leaving out the whites if you prefer), beat- ing the eggs well. Stir in a tablespoonful of flour, strain the eggs through a sieve, and add them to the milk. Take ten ounces of light brown sugar, put it into a skillet, and stir it until it boils up. Add the eggs and milk and boil two or three minutes. Sea- son with cinnamon, pounded, put in a muslin bag and boiled in the custard. As soon as the custard is cold freeze it. CARAMEL. To one quart of fresh cream put ten ounces of light brown sugar and a table- spoonful of flour. Put the sugar into a brass skillet and let it boil up, stirring it constantly. Mix the flour with a little of (/67) JANE HAMILTON'S RECIPES cream and then add the remainder of cream, stirring it well so as to distribute the flour equally without any lumps throughout the cream. As soon as the sugar boils up pour on the cream and let it stay until the sugar mixes entirely with it, which is done by a constant stirring. Season with powdered cinnamon, and as soon as it is entirely cold freeze it. Brown sugar (it should be of the nicest) is much better than loaf sugar for caramel, as the loaf sugar has a bitter taste when burned. COCOANUT CREAM. To two quarts of cream put two cocoa- nuts (grated or beaten fine in a mortar), and a pound and four ounces of sugar. Beat the cream and cocoanut well together. The cream may be whipped before the cocoanut is put in. JANE HAMILTON'S RECIPES LEMON CREAM. To one quart of pure cream put one quart of buttermilk, one pound of loaf sugar, the juice of two lemons, of medium size, with the oil from the rind of three or four of them. This cream may be made with the oil of lemon, but it is not so good as when made with the fresh lemon. Put the cream in the freezer on the ice before putting in the lemon. To obtain the oil from the rind, rub the sugar on the rind. 999 ORANGE ICE. To two quarts of pure juice put one pound and six ounces of loaf sugar. To make orange ice cream, to two quarts of pure cream put twelve ounces of sugar and sea- son it to the taste with extract of orange. The proper proportions for freezing is one pound of fine salt to two pounds of pounded ice. JANE HAMILTON'S RECIPES PEACH. To two quarts of good cream put one pound and a half of loaf sugar and one quart of peaches (the soft peach) mashed to a pulp. The peaches must be perfectly ripe; take out the stringy substance that is next to the stone and mash them to a soft pulp. They are much nicer when passed through a colander if you have one of silver; a tin one will give them a taste. The ice cream is very good with only one quart of pure cream and one quart of milk. 999 SHERBET. To one pint of water put one pound of loaf sugar, the juice of six lemons, and the whites of one dozen eggs beaten to a froth. Mix the sugar with the lemon juice and water as soon as the eggs are beaten, and stir them in and freeze immediately. The lemons must be large and well flavored. 999 (170) JANE HAMILTON'S RECIPES STRAWBERRY. To two quarts of pure, rich, sweet cream, put seven-eighths of a quart of pure straw- berry juice, and one quart of pounded loaf sugar; the cream should be at the freezing point when the juice is put in. Mix the sugar and cream well together; pour in the flavoring ; set the freezer in the ice and salt and, when it is cold, stir in the juice. This cream and all the other creams, except peach and cocoanut, should be whipped with a whip just before freezing, unless a patent freezer is used — they always have dashers in them. Very good strawberry cream can be made by putting three-quarters of a quart of rnashed strawberries to one quart of cream and one quart of milk. The ice for freezing should be broken into small pieces and mixed with about half its weight of salt. Cover the vessel which con- tains the freezer with a woolen cloth unless it has a wooden cover. Shake the freezer constantly, unless you have a freezer with a dasher inside, in which case you turn that JANE HAMILTON'S RECIPES constantly until the cream is frozen too hard to move it easily. Always freeze in a pantry or a cool room in the basement. One quart of sugar weighs one pound and four ounces. SYLLABUB. To one pint of rich cream add half a pint of Madeira wine ; sweeten to your taste with loaf sugar. Whip with a whip and churn in a cool room; or put the cream on the ice if the weather is warm. If you want the syllabub dry put it in a sieve to drip as fast as you whip it up. VANILLA. To two quarts of pure cream put twelve ounces of loaf sugar. The seasoning of vanilla depends upon the strength of the extract; generally it takes two teaspoon- fuls of the extract to flavor one quart of cream. If a good bean is cut up and macer- ated in six tablespoonfuls of brandy it takes (172) JANE HAMILTON'S RECIPES about four tablespoonfuls to flavor two quarts of cream. 99¥ WINE. To two quarts of pure, rich cream put one pint of good Madeira wine and one pound six ounces of pounded loaf sugar; have the cream in the freezer and on the ice before you put in the wine. Whip it to a froth with a whip, and churn. MISCELLANEOUS DESSERTS MISCELLANEOUS DESSERTS APPLE SNOW. To about a quart of well-stewed green apples put the whites of two eggs beaten to a froth; sweeten the apples, and then beat them and the eggs together so as to mix them thoroughly. They are very good to eat with milk. By adding a little rich cream and freezing them you have a very good ice. Season the apple with nutmeg, the extract of leaves, or fresh lemon. BLANC MANGE. To three pints of milk add six eggs (save out the whites of three eggs for use later), one-half cup of white sugar, and a box of Cox's gelatin

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