Blanc Mange for Invalids

Ingredients

• 1 quart of warm milk
• 1 ounce of isinglass
• ½ pound of sugar pounded
• a peel of a lemon cut thin
• the yolks of six eggs

Method

1. 1

   Dissolve isinglass in warm milk, strain through muslin.

2. 2

   In a stewpan, combine with sugar and lemon peel, warming gently.

3. 3

   Gradually stir in egg yolks, return to heat until thickened, stirring constantly.

4. 4

   Pour into a jug, stir until nearly cold, then pour into a mould and set in a cold place until firm.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 92. The excerpt below is the record exactly as published.

Blanc Mange for Invalids. — Dissolve in 1 quart of warm milk 1 ounce of isinglass, strain it through double muslin, put into a stewpan with £ pound of sugar pounded, and a peel of a lemon cut thin. Let it warm gently, until the flavour is well extracted from the lemon, and then stir in very gradually the yolk3 of six eggs

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