Blancmange
From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887
Can be colored with carmine, burnt sugar, spinach, or chocolate.
Presented as published in 1887. 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
As published
This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 25. The excerpt below is the record exactly as published.
BLANCMANGE. To each half pound blanched fresh almonds one pound sugar, one quart of water; take two or three ounces of isinglass
Cook this with the app: pantry check, scaling, and the assistant.