Blanc Mange
From Canadian cook book, 1924
Serve with raw or canned fruit, jelly or sugar and cream.
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 79. The excerpt below is the record exactly as published.
BLANC MANGE. 3^c. 2T. 1 T. f.g. 1 tb. 3 drops 2 c. hot milk. 4 tb. cornstarch. 2 tb. sugar. li T. salt. M c. cold milk. y2 T. vanilla
Cook this with the app: pantry check, scaling, and the assistant.