Blanc-Mange Made with Isinglass

Ingredients

• One quart of milk
• three and a half sheets of Cooper's isinglass
• half a teaspoonful of salt
• three tablespoonfuls of sugar
• a four-inch piece of stick cinnamon

Method

1. 1

   Break up the isinglass, put it and the cinnamon with the milk, and let stand in a cold place two hours; then put it in the double boiler and let it come, gradually, to the boiling point.

2. 2

   It must not boil.

3. 3

   Stir often while heating.

4. 4

   As soon as the isinglass is dissolved, take from the fire, and add the salt and sugar.

5. 5

   Strain into a tin basin, which place in a pan of cold water.

6. 6

   Stir occasionally while cooling.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 139. The excerpt below is the record exactly as published.

three table- spoonfuls of sugar, one teaspoonful of flavor. Put the milk in the double boiler and sprinkle the farina into it, stirring all the while. Let this heat slowly. Stir often. When it boils up, and looks white, add the sugar, salt and flavor. . Strain, and turn into a mould that has been dipped in cold water. Set away to harden. It will take about three hours for this. The blanc-mange is ready to use as soon as cold. Blanc-Mange Made with Gelatine. One package of gelatine, three pints of milk, four table- spoonfuls of sugar, half a teaspoonful of salt, one teaspoonful of extract of vanilla or of lemon. Put the gelatine with the milk and let it stand in a cold place for two hours ; then put it in the double boiler, and heat quickly. Do not let it boil. Stir often ; and as soon as the gelatine is melted, take off, and add the sugar, salt and flavor. Strain, and partially cool, before putting into the moulds. It should stand six hours before serving, and it is even better, especially in summer, to make it the day before using. Blanc-Mange Made with Isinglass. One quart of milk, three and a half sheets of Cooper's isinglass, half a teaspoonful of salt, three table -spoonfuls of 284 MIS3 PAKLOA'O UXWf COOZ BOOK. sugar and a four-inch piece of stick cinnamon

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