Blancmange

Ingredients

• 2 cups milk
• White of 2 eggs
• 4 tablespoons cornstarch
• 3 tablespoons sugar or honey
• A few grains of salt
• Vanilla flavor

Method

1. 1

   Put the milk into a double boiler, and when it is boiling hot, add the sugar.

2. 2

   Blend the cornstarch with a little cold milk, and pour gradually into the hot milk, stirring constantly.

3. 3

   Cover, and let cook 15 minutes over a good fire.

4. 4

   Add a sprinkle of salt to the whites, and beat them stiff.

5. 5

   Flavor with vanilla, and over these pour the hot mixture gradually, and fold together.

6. 6

   Turn into individual wetted molds, or into a large mold, and let cool.

7. 7

   Turn out, and serve with cream, or with a custard sauce made from the yolks.

Nutrition per serving

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 113. The excerpt below is the record exactly as published.

BLANCMANGE 2 cups milk White of 2 eggs 4 tablespoons cornstarch Vanilla flavor 3 tablespoons sugar or honey A few grains of salt

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