Blanc Mange

Ingredients

• 1 quart of milk
• 1 cup of sugar
• 4 tablespoons corn starch wet up in a little milk
• the beaten whites of 2 eggs
• For chocolate Blanc Mange add % cup chocolate

Method

1. 1

   When cooked, pour it into the beaten whites of 2 eggs and mold.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 58. The excerpt below is the record exactly as published.

1 cup of sugar, 4 tablespoons corn starch wet up in a little milk. Wlien cooked pour it into ttie beaten whites of 2 eggs, and mold. For chocolate Blanc Mange add % cup chocolate. Sauce for Blanc Mange — 1 tablespoon corn starch wet in cold water; pour boiling water over it until it is clear and of the right consistency. Add 1 tablespoon butter, % cup of sugar, the grated rind and juice of 1 lemon, yolks of 2 eggs; then pour around the molded pudding. Caledonia Cream for Blanc Mange — Whites of 3 eggs well beaten, 3 tablespoons pulverized sugar, Vz cup of whipped cream, 3 tablespoons of currant or raspberry jelly. Nice without the cream. DELICIOUS BLANC MANGE— Mrs. Wm. B. Noble. Put 1 ounce of gelatine In a little warm water and keep it on the stove until dissolved; then sweeten and flavor with vanilla 1 quart of cream, and whip it. Strain the gelatine or the cream. Wet the molds in cold water, fill them and set away to congeal ARROWROOT BLANC MANGE— Mrs. D. Whittemore. 1 cup milk, 4 teaspoons arrowroot, 2 teaspoons sugar. Make a smooth paste of arrowroot and water; stir this into the boiling milk; add the sugar, flav6r with vanilla; stir all the time until it thickens; turn out, and when cold serve with cream. CREME A LA VANILLA— Mrs. Grandjean. 1 quart of good crejm. sugar to taste, stick of vanilla, put to boil to- gether then beat four whites cf eggs, add to the cream (always stir- ring). Cook two minutes (always stirring). If yolks are preferable instead of white, put 5 or 6. SELLAPOUP — Mrs. Grandjean. 1 glass Malage. ^A nound sugar. Put sugar in wine to melt one hour before serving. Beat 1 quart of cream until thick, strain the wine, then mix with cream, just beaten so wine and cream are Veil mixed. CRE^M JELLY— Miss O. A. Gordon. 1 tablespoon ge'atine 1 pint cream, 1 teaspoonful vanilla, % cup sugar, 4 tables'ioons sherry. Put gelatine, sugar and vanilla into the cream and let stand for % hour, in a cool place. Then put into double boiler and heat until the gelatine is dissolved. Strain when cool, add the wine stir well and turn into small molds to set. Serve cold. FRUIT CHARTRUSE — Mrs. Fronmuller. 1 qt. of wine or lemon jelly, glace cherries, angelique, white grapes, etc. Line a mold with jelly and set in ice, then add a layer of fruit when the jelly is set, pour another layer of jelly over fruit and return to ice. Keep on in this way until fruit and jelly are all used, being 132 LIGHT DESSERT careful each layer is set before adding a fresh layer. Turn onto glass dish and serve with whipped cream. NESSELRODE PUDDING — Mrs. J. K. Armsby. % box Cox's gelatine, % pint cold water. Dissolve gelatine. % cup sugar, % cup chopped raisins, 1 tablespoon brandy, 1 pt. milk, yolks and whites of 5 eggs beaten separately, Vi lb. macaroons, 3 tablespoons blanched almon-ds, 2 teaspoons vanilla. Let the milk come to a boil and stir in sugar and yolks of eggs. Cook a few minutes and dissolve gelatine in it. Chop fine raisins and almonds and roll the macaroons fine and add to mixture. Flavor with brandy and vanilla. Add "the whites of eggs beaten stiff, then turn into molds previously rinsed with cold water and sprinkle with sugar. Put on ice for 2 hours or more. Serve with whipped cream flavored with rum. JELLIED PLUM SYRUP— Miss Margaret Bremner. Take the juice of any kind of fruit desired. Put % a box gelatine to soak in 1 cup of cold water for 20 minutes; add 1 cup of boiling water, and 2 cups of syrup from a can of plums. If the Plymouth Rock gelatine is used, no other acid will be needed, otherwise the juice of % a lemon will improve it. Strain all into a large jelly mold, or cups that have been wet with cold water; put on ice or in a cool place until stiff; turn out and serve with cream and sugar or whipped cream. 2 or 3 large Dlums cut into ijieces and put in the jelly while cooking improves the jelly. The writer discovered this recipe while wondering what to do with a can of syrup left over from canning green gages. EASTER PUDDING— Mrs. W. F. Jones. Make 1 quart of wine, orange or lemon jelly; mold in a round basin in the center of which you have three saucers turned upside down. Save 1 dozen egg shells opened at the small end, and put them in cold water. Make 1 quart of corn starch blanc mange; fill 3 of the shells, and stand them in a pan of bran or meal. Bruise a few spinach leaves, squeeze out a few drops of the color, add to a little of the mixture, and fill 3 more shells. Color some with chocolate, some with the yOlks of eggs and some pink from a little of Knox's pink gelatine. While you are preparing the eggs, have the skin from 2 oranges or 2 lemons boil- ing; when tender, remove all of the white inside, and cut in little strips with scissors; then boil in syrup until clear, and spread out to dry. The next day turn out the jelly; around the edge of the nest put the peel for straw. Remove the shells from the eggs and pile in the nest; put whipped cream all around the jelly. This is a very pretty dish and delights the children. ICED PINEAPPLE CREAM— Mrs. W. J. Wickman. Take a small %' box of gelatine; place on fire with 1 cup or IVi cups of water, and allow to dissolve. After thoroughly dissolved, strain the LIGHT DESSER' 133 ■same through a clean cloth into a pint of grated pineapple; stir thor- oughly and continuously until it commences to congeal. At this stage •stir into it 1 pt. of ice cream. Put all into a glass dish (ready for table) and set on ice. To be eaten with or without thick cream. PINEAPPLE SPONGE— Miss H. J. Trumbull. 1% pint-can pineapple, 1 small cup sugar, y^ package gelatine, 11/2 cups water, whites of 4 eggs. Soak the gelatine 2 hours in % a cup of water. Put the juice of the pineapple in a saucepan with the sugar and the remainder of the water; simmer 10 minutes; add the gelatine take from the fire immediately, and strain into a tin basin. Add the chopped pineapple, and when partially cooled, add the beaten whites of the eggs, and beat until the mixture begins to thicken. Pour into H mold, and set away to harden. Serve with a soft custard made as follows: Custard Sauce — 2 cups of milk, yolks of 4 eggs, 1 small cup of sugar. Heat the milk almost to boiling, add beaten yolks and sugar; stir con- Btanlly until it begins to thicken. Remove from the Are and add vanilla flavoring; allow it to cool, and when ready to serve, turn the pineapple sponge into a dish, and pour the custard around the base. PINEAPPLE CUSTARD— Mrs. Geo. L. Richardson. Custard. 1 heaping tablespoon flour, salt and enough milk to blend, yolks of 4 eggs and 4 tablespoons sugar. Beat all these together and add to 1 qt. boiling milk and cook until very thick, stirring constantly. Cool and flavor. Pineapple. Chop 1 pineapple fine in meat chopper. Make a syrup of equal parts of pineapple juice and sugar, use water if you have not enough from pineapple and boil 5 minutes. Pour in pineaple and let come to a boil, when cool pour custard over it. Serve very cold with whipped cream on top. SPANISH CREAM— Mrs. D. Whittemore. 1 quart of milk

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