Blanc-Mange

Ingredients

• One pint of Milk
• ‘Half an ounce of Gelatine
• One Lemon (rind)
• One and a half ounce of castor Sugar

Method

1. 1

   Put the milk into a saucepan with the sugar, lemon-rind, and gelatine.

2. 2

   Let these ingredients stand by the fire until the milk is well flavoured and the gelatine dissolved.

3. 3

   Rinse a mould out with cold water, and strain the milk into it.

4. 4

   When it is quite set turn it out and serve.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 76. The excerpt below is the record exactly as published.

Blanc-Mange. Ingredients. Four tablespoonfuls of Cornflour. One quart of Milk. One ounce and a half of Loaf Sugar. One inch of stick Cinnamon. Put the milk, sugar and cinnamon into a saucepan and put it on the fire to boil. Put the cornflour into a basin and mix it smoothly with a little milk. When the milk in the saucepan is quite boiling, stir in the cornflour quickly and let it boil for two minutes, stirring continually. Take a basin or mould and rinse it out in cold water. Take out the cinnamon, pour the cornflour into the basin, and stand it aside to cool ; when cold turn it out on to a dish. Blanc-Mange. Ingredients. One pint of Milk. ‘Half an ounce of Gelatine. One Lemon (rind). One and a half ounce of castor Sugar

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