Blancmange
From Household cookery, 1905
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
No method was recorded for this recipe.
As published
This recipe was extracted from Household cookery (1905) by E. Crichton, page 37. The excerpt below is the record exactly as published.
pint milk. 6 oz. lump sugar. Rind of 2 lemons. Method. — Soak the gelatine in \ pint of milk. Put the lemon-rind, sugar, and \ pint of milk in a saucepan. Stir steadily in one direction, and when just boiling pour it over the gelatine. Then add \ pint of cold milk and the juice of lemons, without stirring. Pour into a wet mould. Egg Jelly \ oz. isinglass. \ pint water. J lb. lump sugar. 2 eggs. \ pint sherr}^ Grated rind of i lemon. juice of \ lemon. i table-spoonful brandy. Method, — Soak isinglass in water, add rind and sugar. Bring slowly to boil, cool a little; add lemon-juice, sherry, and brandy. Pour over the yolks, mix well, strain into a bowl. Stir occasionally till nearly cold, then add whites beaten to a stiff froth, and whisk all together until stiff and jellied. Pile roughly on a glass dish. Arrowroot Jelly I dessert-spoonful arrowroot. \ pint water. A little grated nutmeg. Sugar. Method, — Mix the arrowroot with a little cold water. Boil \ pint of water and pour it over the moistened arrowroot. Stir quickly over the fire for a few minutes, add sugar and nutmeg, pour into a wet mould. Serve when cold and firm. Blancmange \\ oz. cornflour. i pint milk. Sugar. Lemon-rind
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