Blancmange

Ingredients

• One quart of milk
• A quarter of a pound of sugar
• One ounce of isinglassine
• A little grated nutmeg
• A quarter of an ounce of cinna=mon
• The peel of half a lemon
• One bayleaf

Method

1. 1

   Put all the ingredients into a saucepan, and simmer over a slow fire, stirring till the isinglass is dissolved; strain through a tammy or cloth into a basin, and when nearly cold pour into a mould.

2. 2

   This can be made of any colour or flavour that will not curdle the milk.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 24. The excerpt below is the record exactly as published.

BLANCMANGE Ingredients One quart of milk. A quarter of a pound of sugar. One ounce of isinglassine. A little grated nutmeg. A quarter of an ounce of cinna= The peel of half a lemon, mon. One bayleaf

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