Blancmange
From The complete Indian housekeeper & cook, 1898
French blancmange can be made with almond milk.
Presented as published in 1898. 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 The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 218. The excerpt below is the record exactly as published.
Blancmange. — Three units chip or Ij ground gelatine, 20 units milk, 10 cream, 4 of white sugar, 2 almonds
Cook this with the app: pantry check, scaling, and the assistant.