Blancmange

Ingredients

• One Pint of Milk
• Two tablespoonfuls of Corn Flour
• A dessertspoonful of castor Sugar
• One Bay leaf
• The whites of two Eggs

Method

1. 1

   Take from the milk enough to mix the corn flour into a thick batter.

2. 2

   Put the rest with the bay leaf to simmer until the milk has acquired a nice flavour.

3. 3

   Remove the bay leaf and add the sugar; boil up the milk and pour into the mixed corn flour, stirring quickly all the time.

4. 4

   Now beat up the whites of eggs a little, they must not be stiff, and stir well into the corn flour.

5. 5

   Boil up the mixture over the fire, stirring continually.

6. 6

   Have ready a mould which has been well rinsed in cold water; pour in the corn flour and put in a cool place to set.

Nutrition per serving

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 52. The excerpt below is the record exactly as published.

Blancmange. Ingredients. One Pint of Milk. Two tablespoonfuls of Corn Flour. A dessertspoonful of castor Sugar. One Bay leaf. The whites of two Eggs

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