Blanc-Mange, Rice (Alternative Method)

Ingredients

• a tablespoonful of rice
• half pint of cold milk
• flavour with almonds
• or lemon-peel
• cinnamon
• or nutmeg

Method

1. 1

   Steep rice in cold milk for 8 hours, adding more milk as needed.

2. 2

   Boil for half an hour.

3. 3

   When rice becomes pulp, place in moulds until cool.

Nutrition per serving

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 75. The excerpt below is the record exactly as published.

cinnamon, and a liftle loaf sugar ; let it boil till the isinglass is dissolved, then add to it some orange flour and rose-water, and a little Sherry wine ; strain and cool a little, wet the moulds in cold water, and pour it into them. Sweet and bitter almonds blanched, and beat in a mortar with a little rose-water, may be added, if agreeable. BLANC - MANGE. Arrow- root. — Put two tea-cupfuls of arrow- root to a quart of milk. Flavour it with an ounce of sweet almonds, and fifteen or sixteen bitter, blanched and pounded ; or with noyeau. Moisten the arrow-root with a little cold milk, and pour to it the boiling milk, stirring all the time. Then put it in the sauce- pan, and boil it a minute or two, still stirring. Dip the moulds in cold water. Turn it out when cold. BLANC-MANGE, Isinglass. — One ounce of isinglass dissolved in one pint of boiling milk, and flavoured with bitter almonds, lemon-peel, &c. li tolled lor some time together, it will / BLA 67 BLO be nt for moulding. Stir occasionally while cooling. It is an excellent diet for an invalid. BLANC-MANGE, Oswego.— Four tablespoonfuls or three ounces of Oswego Prepared Com to one quart of milk. Dissolve the corn to some of the milk. Put into the remainder of the milk, four ounces of sugar, a little salt, a piece of lemon rind, or cinnamon stick, and heat to near boiling. Then add the mixed com, and boil (stirring it briskly) four minutes : take out the rind, and pour into a mould or cup, and keep until cold. When turned out, pour round it any kind of stewed or preserved fruits, or a sauce of milk and sugar. BLANC-MANGE, RICE. — Swell four ounces of rice in water ; drain and boil it to a mash in good milk, with sugar, a bit of lemon-peel, and a stick of cinnamon. Take care it does not bum, and when quite soft pour it into cups, or into a shape dip- ped into cold water. When cold turn it out, garnish with currant jelly, or any red preserved fruit. Serve with cream or plain custard. BLANC-MANGE, RICE.— Steep a tablespoonful of rice in half pint of cold milk for eight hours, add- ing more milk as it dries up, to keep it moist and soft. Boil half an hour. Flavour with almonds, or lemon-peel, cinnamon, or nutmeg

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