Blanc-manger à la Josephine Delmonico

Ingredients

• six ounces of sweet almonds
• two ounces of bitter almonds
• a gill of cold water
• two gills of lukewarm water
• two gills of cold water
• half an ounce of gelatine
• a piece of vanilla-bean two inches long
• four ounces of powdered sugar
• two ounces of candied cherries
• one ounce of angelica

Method

1. 1

   Peel and soak the almonds in cold water for one hour.

2. 2

   Drain and pound with a gill of cold water.

3. 3

   Mix with two gills of lukewarm water.

4. 4

   Strain to obtain almond milk.

5. 5

   In a saucepan, combine two gills of cold water, gelatine, vanilla-bean, and powdered sugar.

6. 6

   Infuse for thirty minutes, then heat and boil for four minutes.

7. 7

   Remove from heat, add almond milk, mix, and strain into a mold.

8. 8

   Chill in ice for one hour, then turn out and decorate with candied cherries and angelica.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 307. The excerpt below is the record exactly as published.

Blanc-manger k la Josephine Delmonico.— Peel neatly six ounces of sweet almonds and two ounces of bitter almonds (No. 1207). 364 THE TABLE. Put in a vessel, cover with cold water, and let them soak for fully one hour. Drain thoroughly through a sieve, and pound them well in a mortar, adding, little by little, a gill of cold water, and continue pounding for ten minutes. Now remove to a vessel and add two gills of lukewarm water, and mix together with the spatula for two minutes. Spread a large napkin over another vessel, pour on the above preparation, lift up the four corners, and holding it with the left hand, squeeze the liquid through with the right. Lay this almond milk aside for further use. Put into a saucepan two gills of cold water, half an ounce of gelatine, a piece of vanilla-bean two inches long and split in two, and four ounces of powdered sugar. Mix well with the spatula for two minutes; remove the spatula, put on the lid, and let infuse for thirty minutes. Then place the saucepan on the hot stove, and stir gently from the bottom, allowing it to boil slowly for four minutes. Remove it from the fire, and let the pan rest on the table for three minutes. Pour in the almond milk, mix again for two minutes, using the spatula, and strain the whole through a fine sieve into another vessel. Have a three-pint, channeled blanc-manger mold; put some broken ice at the bottom of a pail, place the mold on it, arranging more broken ice around the sides, so that the mold be entirely sunk in the ice as far up as the edge. Stir the preparation for one minute, then pour it into the mold, cover the pail with a napkin, and leave it to congeal for one hour. Take up the mold carefully from the pail, wipe off the ice with a towel, and have ready a cold dessert-dish with a folded nap- kin over. Turn out the blanc-manger onto this; decorate the surface with two ounces of candied cherries and one ounce of angelica

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