Blanc Mange No. 2

Ingredients

• two ounces of patent gelatine
• two quarts of rich milk
• a teacupful of fine white sugar
• season it to your taste with lemon, or vanilla, or peach water

Method

1. 1

   Dissolve gelatine in cold water, stir into milk with sugar, boil for five minutes while stirring.

2. 2

   Strain through cloth, pour into molds, and let set on ice until hard.

3. 3

   Serve with cream or custard sauce.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 230. The excerpt below is the record exactly as published.

LANC MANGE. No. 2. Dissolve two ounces of patent gelatine in cold water ; when it is dis- solved, stir it into two quarts of rich milk, with a teacupful of fine white sugar ; season it to your taste with lemon, or vanilla, or peach water

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