Blanc-mange, No. 1
From Virginia Cookery-book, 1884
Serves 4
Best made the day before use.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 105. The excerpt below is the record exactly as published.
Blanc-mange, No. 1. One ounce of isinglass or gelatine to a quart of sweet cream and a pint of new milk, sweetened to your taste ; the gelatine having been softened by lying in cold water* for a few minutes, add it to your cream and milk ; put all on the fire to stay until thoroughly mixed and heated ; sweeten with a cup and a half of pulverized sugar, and flavor with a teaspoonf ul of the extract you prefer
Cook this with the app: pantry check, scaling, and the assistant.