Blanc-mange, Strawberry
From Harper's cook book encyclopædia, 1902
Serves 6
Let strawberries sit with sugar to draw out juice.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 32. The excerpt below is the record exactly as published.
Blanc-mange, Strawberry B o N E, T O Brason a la Finaniere cold, to prevent it skinning, and put it into a wet mould. Time to prepare, an hour and a half. Blanc-mange, Strawberry. — Take a quart of clear, stiff blanc-mange made with gelatine. Sweeten this, and stir into it the juice which has been drawn from a quart of fresh strawberries. Mix the ingredients thoroughly, put the blanc-mange into a damp moidd, and leave it in a cool place till set. Turn it upon a glass dish, and serve. To draw the juice from the strawber- ries, pick them, spread them on a large, flat dish, and sprinkle over them about six table-spoonfuls of powdered sugar
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