Blanc-Manger Flavoured with Almonds

Ingredients

• ten ounces of Jordan almonds
• one ounce of bitter almonds
• a pint of water
• two and a half ounces of gelatine
• half a pound of sugar
• one pint and three-quarters of water
• a teaspoonful of orange-flour water

Method

1. 1

   Blanch and pound the almonds, moisten with water, and let stand.

2. 2

   Strain the almond milk.

3. 3

   Melt gelatine with sugar and water, strain, and mix with almond milk and orange-flower water.

4. 4

   Pour into a mould in ice and let set for two hours, then turn out and serve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 186. The excerpt below is the record exactly as published.

BLANC-MANGER FLAVOURED WITH ALMONDS. Blanch ten ounces of Jordan and one ounce of bitter almonds for two minutes ; drain and remove the skins, then pound them in a mortar; moisten with a few drops of water; put the paste in a basin with a pint of water, cover the basin closely with a sheet of kitchen paper, twisted round the border of the basin, and let it stand thus in a cool place for about an hour ; after which, strain the milk from off the almonds through a napkin with pressure by wringing it at both ends over a basin. Melt two and a half ounces of gelatine with half a pound of sugar and one pint and three-quarters of water in a stewpan ; stir over the fire till the gelatine is melted, then strain it through a silk sieve, and when cold add it to the strained almond milk with a teaspoonful of orange-flour water

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