Blanc Mange

Ingredients

• One handful of sweet blanched almonds
• two ounces of gelatine
• one quart of sweet milk
• six ounces of sugar
• one and one-half pints of sweet cream

Method

1. 1

   Pound almonds, dissolve gelatine in milk, add sugar, heat with almonds, then add cream.

2. 2

   Strain into moulds and set on ice.

Nutrition per serving

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 17. The excerpt below is the record exactly as published.

One handful of sweet blanched almonds pounded very fine in a mortar; dissolve two ounces of gelatine in one quart of sweet milk; add six ounces of sugar; let it, with the almonds, come to near the boiling point on the stove, then add one and one-half pints of sweet cream; let simmer a few minutes, still stirring it. When nearly cold, strain into the prepared moulds and set on ice. Charlotte Russe. Line a glass dish or bowl with ladyfingers or slices of sponge cake and fill, with the following creme: Dissolve one ounce of gela- tine in a half pint of water, set warm; whip one quart of double cream very stiff, let it drain for a while, then beat in the yolks of two eggs, six ounces of powdered sugar, and add the gelatine and vanilla. Fill the molds and set away on ice. It can be ornamented with whipped cream. Swiss Cream ^IcrinQiie. Soak a thick board in fresh water. In the meantime beat the whites of seven eggs very stiff and add gradually one pound of pow- dered sugar; flavor with vanilla. Set with bag and tube (or large spoon) about the size of a goose egg, on paper, dust lightly with sugar, set on the wet board and bake in a very cool oven. When hard and a light brown take off one at a time; scrape out the soft inside with the back of a spoon and lay the shells bottom up on tins and put back in the oven to dry out. They can be kept for months. Before using, set two together with whipped cream. — 36 — Raspberry Floats. Float: In farina boiler boil one pint of raspberry juice, one- fourth of a pound of sugar and two tablespoonfuls of cornstarch; add, as soon as thick, the whites of four eggs well beaten; let all cool. Creme: Boil one pint of milk with three ounces of sugar; stir together the yolks of three eggs, one ounce of cornstarch, a little milk and four drops of almond extract, and pour it into the boiling milk; as soon as it commences to thicken, pour in a glass dish, and when cold lay the float on top by spoonfuls. Fruit Blanc Mange. Dissolve one ounce of gelatine in a half pint of sweet cream. To one pint of fresh red currants or other fruit, add ten ounces of fine sugar, one spoonful of lemon juice. Let soak one hour, mashing them up well; strain, mix well with the gelatine, stirring in hot water bath, and fill in the dish. Serve with sweet cream, poured over, or whipped cream. Raspberry Bavarian. Dissolve two ounces of gelatine

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