Blanc Mange with Almonds

Ingredients

• Half a box of Knox's Sparkling gelatine
• three and one-half cups of cream or milk
• half a pound of almonds
• one cup of sugar

Method

1. 1

   Soften the gelatine in half a cup of milk or cream for five minutes and dissolve by standing in hot water.

2. 2

   Pound the almonds, after blanching, with part of the sugar; add the rest of the sugar and part of the cream.

3. 3

   When they have stood half an hour or more press them through a napkin.

4. 4

   Add to this almond milk, the dissolved gelatine and the rest of the milk or cream and turn into a mold.

5. 5

   Serve with cream.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 136. The excerpt below is the record exactly as published.

Blanc Mange with Almonds.— Half a box of Knox's Sparkl- ing gelatine, three and one-half cups of cream or milk, half a pound of almonds, one cup of sugar

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