Blanc Mange

Ingredients

• 1 ounce of Isinglass
• a pint of Cream
• 1 ounce of Sweet Almonds
• a slice of Lemon peel
• Sugar to your taste

Method

1. 1

   Boil Isinglass in water until it jellies.

2. 2

   Add cream, almonds, lemon peel, and sugar, boil for a quarter of an hour, strain, and pour into shapes when nearly cold.

Nutrition per serving

As published

This recipe was extracted from An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 7. The excerpt below is the record exactly as published.

Blanc Mange Boil I ounce of Isinglass in a pint of water until it jellies, then take a pint of Cream (or half Cream and half New Milk), i ounce of Sweet Almonds, a few bitter ones beat fine, a slice of Lemon peel, and Sugar to your taste ; boil all to- gether a quarter of an hour, then strain through a thin cloth, and 47 AN OLD-WORLD RECIPE BOOK when nearly cold put it into your Shapes, A little Noyau or Brandy is an improvement, but not to be added till nearly cold. Lemon Cream The juice of a large lemon or one and a half of small, half a glass of white wine, and the rind of one Lemon grated. Put these into the dish you intend to come to table, a pint of Cream sweetened very much, boil it, then put it into a tea pot to cool a little, and then pour it gradu- ally into the dish. N.B. — No spoon must be used to stir it after the cream is in. 48 AN OLD-WORLD RECIPE BOOK Orange Cream Take the peel of one Orange, the juice of three, four yolks, and two whites of eggs well beat and a quarter of a pint of spring water ; put to the juice half a lb. of sugar, then put in the eggs, stir it well and run it through a muslin strainer, put it over a slow fire and keep stirring till it is the thickness of cream. Apple Pudding Scald 4 large Apples, rub them through a sieve, the peel of i lemon grated, 4 yolks of Eggs, 3 Oz. of butter melted without water, pour 49 D AN OLD-WORLD RECIPE BOOK it in hot, and add the juice of a large lemon, a glass of White wine. Sweeten to your taste, put a thin crust at the bottom of the dish. Cheese Cakes The rind of two Lemons grated, ^ lb. of apples Grated, } lb. of Sugar sifted, six eggs, leave out one white, ^ lb. of butter Clarified & put it in the last, a little bit of mace if you have it ; bake them half an hour. Half this quantity will make sixteen. Christmas Puddings I Peck and Three Quarters of Grits. 8 lbs. Chopped Suet, ii lb. 50 AN OLD-WORLD RECIPE BOOK Raisins, 9 lbs. Currants, Ginger, Allspice, &c., 10 lbs. Sugar. Yule Cakes I St. and half of Flour, 6 lb. Sugar, 6 lb. of Raisins, 3 lb. Cur- rants, 3 lb. Butter. Transparent Pudding Take four Eggs, leaving out two whites, beat them well, four oz. of lump sugar, two oz. of butter melted and poured upon the Eggs and Sugar ; beat them well together for half an hour just before it goes to the oven, as it must not stand to settle. Put a thin paste at the SI AN OLD-WORLD RECIPE BOOK bottom of your dish, then put Mar- malade into the dish, and pour the mixture upon it. A Httle more than half an hour will bake it. An Excellent Lemon Pudding Beat well together four Oz. of fresh Butter, creamed, and eight of sifted Sugar, to these add gradually the yolks of six, and the Wliites of two Eggs, with the grated rind and strained juice of one large lemon. The last must be added by slow degrees, and stirred briskly to the other ingredients. Bake in a dish lined with Paste, three-quarters of an hour. AN OLD-WORLD RECIPE BOOK Lemon Pudding A quarter of a lb. bread, suet chopped fine, ^ lump sugar, 2 Eggs, the grated peel and juice of one lemon, 2 Oz. sweet almonds, and a very httle milk. Either bake or boil. Gloucester Jelly, for an Invalid 2 Oz. of Isinglass, 2 Oz. of Eringo root, 2 Oz. of Rice, 2 Oz. Pearl Barley, 2 Quarts of water boiled all together till reduced to one. This jelly may be put into broth or milk, or mixed with wine and lemon, as may suit the patient. 53 AN OLD-WORLD RECIPE BOOK Crisp Paste I oz. loaf Sugar sifted, put into a lb. of flour, mixed up with a gill of boiling Cream, and 3 oz. of butter melted in it. White of Egg and Sugar over the top of the tarts. Sweet Pastry To a lb. and quarter of Flour, a quarter of a lb. of sifted lump Sugar, and make it into a stiff with eggs, the yolks and Whites beaten to- gether. Frozen Cream Grate the rind and squeeze the juice of a lemon into a dish, well sweeten a pint of Cream, boil it, and 54 AN OLD-WORLD RECIPE BOOK while quite hot put it into a Teapot and pour it slowy from a height upon the Lemon. A Lemon Pudding ^ lb. of Suet, ^ lb. Bread Crumbs, ^ lb. of fine sugar, 2 oz. of sweet Almonds, 2 Eggs, and a httle Milk, to which add the juice of one lemon and the peel grated ; the Pudding may be either baked or boiled. Flemish Cream Whip a quart or three Pints of Good Cream according to The Size of The Mould, and let it stand to drain for 4 or 5 hours. Then melt about half an Ounce of Isinglass

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