BLANC-MANGE, A RICH

Ingredients

• Simmer an ounce and a quarter of fine isinglass
• in a pint and a half of new milk
• the rind of half a lemon
• two blades of mace
• a stick of cinnamon
• sweeten to taste with loaf-sugar
• with a spoonful of rose-water
• half an ounce of sweet almonds
• eight or ten bitter

Method

1. 1

   Simmer the isinglass in the milk; add the lemon rind, mace, and cinnamon; sweeten with loaf-sugar.

2. 2

   Blanch and pound the almonds with rose-water, add to the milk, and mix.

3. 3

   Strain through a flannel, add cream, and pour into moulds when nearly cold.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 75. The excerpt below is the record exactly as published.

BLANC-MANGE, A RICH. — Simmer an ounce and a quarter of fine isinglass in a pint and a half of new milk ; add the rind of half a lemon, shred very fine, two blades of mace, a stick of cinnamon, and sweeten to taste with loaf-sugar. Blanch and pound with a spoonful of rose-water, half an ounce of sweet almonds, eight or ten bitter

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