Blanc-Mange

Ingredients

• an ounce of gelatine
• half an ounce of sweet almonds
• four or five bitter ones
• rather less than a quart of new milk
• a little sugar

Method

1. 1

   Soak the gelatine in milk.

2. 2

   Blanch and pound the almonds, adding water to keep them from turning to oil.

3. 3

   Combine the almond paste with the milk, add the soaked gelatine and sugar, and stir over heat until dissolved.

4. 4

   Strain into a jug, mould when cool, and pour off slowly to avoid sediment.

Nutrition per serving

As published

This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 70. The excerpt below is the record exactly as published.

Blanc-mange, or as it means literally, white food, ought, strictly speaking, to be always flavoured with almonds. It is, however, very' usually flavoured with laurel leaves, cinnamon, lemon, or essence. It may be made with calves’ feet stock, gelatine, cornflour, or arrowroot, and is generally named after the ingredient of which it is composed ; thus we have cornflour blanc-mange, ground rice blanc-mange, arrowTOot blanc-mange, etc. When gelatine is used proceed as follows : Soak an ounce of gelatine in as much milk as will cover it, blanch and pound half an ounce of sweet almonds and four or five bitter ones, and moisten them every now and then with a few drops of v/ater to keep them from turning to oil. Put with the paste rather less than a quart of new milk, and turn it into a saucepan with the soaked gelatine and a little sugar

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