Blanc-mange

Ingredients

• One package of Cooper's gelatine
• Three pints of fresh, sweet milk
• One even cupful of white sugar
• One half teaspoonful of salt
• One teaspoonful of vanilla or other essence
• Soda as large as a pea

Method

1. 1

   Soak the gelatine three hours in a cupful of cold water.

2. 2

   Then heat the milk (salted) in a farina kettle.

3. 3

   When it is scalding, stir in without taking the vessel from the fire, the sugar and soaked gelatine.

4. 4

   Stir three minutes after it is boiling hot, and strain through a coarse cloth into a bowl.

5. 5

   Let it get almost cold before adding the flavoring.

6. 6

   Wet a clean mould with cold water; pour in the blanc-mange and set on ice, or in a cold place until firm.

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 26. The excerpt below is the record exactly as published.

Blanc-mange. Like custard, this is the base — the central idea, or fact — of numberless elegant com- pounds, and is delightful in its simplest form. One package of Cooper's gelatine. Three pints of fresh, sweet milk. One even cupful of white sugar. One half teaspoonful of salt. One teaspoonful of vanilla or other essence. Soda as large as a pea

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