Blanc Mange

Ingredients

• One ounce of gelatine
• 1 teacup boiling water
• 1 quart of cream
• % pint sherry wine
• 1 cup powdered sugar
• juice of 1 lemon

Method

1. 1

   Cook gelatine in boiling water, until dissolved, stir continuously.

2. 2

   Add lemon juice to sugar, then add to cream, with the wine, mix well, and pour in gelatine.

3. 3

   Pour in a mold, previously filled with cold water.

4. 4

   Set on ice to congeal.

5. 5

   Serve with rich cream, lightly sweetened.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 167. The excerpt below is the record exactly as published.

juice of 1 lemon and juice of 6 oranges. Cut oranges in halves and be careful not to break the peel. Remove the pulp and juice. When jelly is finished and cool, fill the peel with it and place on ice to congeal. Serve with game or as a dessert. Wine Jelly. One box of gelatine, 1^/2 pints cold water, 3 pints boiling water, 1 pint wine,l pound and 1 teacup granulated sugar, 2 lemons, % stick 276 KENTUCKY BEOEIPT BOOK. of cinnamon, 1 wine glass whiskey, 12 seeded raisins. Dissolve gela- tine in the cold water, then put rest of ingredients in procelain ket- tle, except wine. When it begins to bubble, add the wine and boil 15 minutes. Strain 3 times through flannel bag, then put in mold, previously filled with cold water, and set to congeal. Serve with plain cream or whipped cream. A French Pudding. Two cups granulated sugar, % of a box of gelatine, 2 oranges, 9 dates, 6 figs, 12 blanched almonds, juice of 2 lemons. Dissolve gelatine in % pint cold water for 1 hour, then add % pint boiling water, and the lemon juice. Strain, and set aside until it begins to ' harden, chop fruit coarsely and leave thft nuts whole. Set on ice to congeal. Serve with whipped cream, lightly sweetened and flavored with vanilla or rum. Jelly For Summer. One box of gelatine, 1 pint of cold water, 2^ pints boiling water, the grated rind and juice of 2 lemons, % stick cinnamon, 1 pound and 1 teacup of loaf sugar, the whites of 2 eggs, 1 pint of sherry or Catawba wine. Dissolve gelatine in cold water, and leave for 1 hour. Then add boiling water, and rest of ingredients, with whites beaten to a froth, and wine. Stir well, put into mold pre- viously filled with cold water. Set on ice to congeal, serve with whir^ned cream or plain cream lightly sweetened. Rice en Surprise. One-fourth of a cup of powdered sugar, % box of gelatine, 1 wine glass of sherry wine, % pint of rich cream, 1 tablespoon of boil- ed rice, % pound of chopped figs. Put gelatine in cold water and leave 1 hour to dissolve. Put whipped cream and rest of ingredients into gelatine, and stir until it begins to thicken. Pour in mold to congeal. Serve with rich cream lightly sweetened. Virginia Cream. One pint of milk, i/^ box of gelatine, 1 cup granulated sugar, yolks of 3 eggs, 1 teaspoon lemon or vanilla. Put milk in saucepan, add dissolved gelatine, and heat slowly, when it comes to boiling point, add the sugar and' beaten yolks. When mixture thickens, add whites beaten to a froth. Remove from fire, flavor with strawberry or vanilla, and pour in mold to congeal. Banana Fluff. One-half pint of cream, i/4 box of gelatine, 1 cup powdered sugar, 4 bananas. Whip the cream, dissolve gelatine in cold water, add sugar and bananas chopped fine. Beat the mixture until it be- gins to thicken, then add y^, teaspoon extract of almond, and pour into a mold. Serve cold, with delicate sponge cake. KENTUCKY RECEIPT BOOK. 277 Biscuit au Bhuin. One cup granulated sugar, 1 dozen macaroons, 1 quart of cream, the whites of 3 eggs, 1% large wine glasses of rum. Beat eggs to a stiff froth, add sugar, then pulverized macaroons. Mix well, and make into round cakes, and lightly brown. Whip the cream, sweeten lightly and add the rum. When ready to servCj, line a glass dish with the cakes, and cover with the whipped cream. Decorate the top with marron glace. French Charlotte. One cup of granulated sugar, l^ box of gelatine, ^ cup of water, 1 eggy 1 cup of milk, 1 pint cream, 1 dessertspoon vanilla, 5 stale macaroons. Soak gelatine in water 1 hour, then set it over boil- ing water to dissolve. Scald the milk, add the sugar, beat until light, and pour hot water over and stir continuously, removing from fire, add gelatine and vanilla and set aside to cool. Whip the cream and add the custard, pour in a mold previously filled with cold water, set on ice to congeal. When ready to serve, cover with pulverized imacaroons. Blanc Iffange. One ounce of gelatine, 1 teacup boiling water, 1 quart of cream, % pint sherry wine, 1 cup powdered sugar, juice of 1 lemon. Cook gelatine in boiling water, until dissolved, stir continuously. Add lemon juice to sugar, then add to cream, with the wine, mix well, and pour in gelatine. Pour in a mold, previously filled with cold water. Set on ice to congeal. Serve with rich cream, lightly sweet- ened. Blanc Mange. One box gelatine, 1 quart of cream

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