Blancmange (Plain)

Ingredients

• 1 oz. Cox’s Gelatine
• 1| pints Milk
• 2 ozs. Castor Sugar
• A few drops Cox’s Vanilla Essence

Method

1. 1

   Soak the Gelatine in a quarter pint of cold milk about fifteen minutes.

2. 2

   Add the sugar and remaining milk and stir over the fire until the Gelatine is dissolved.

3. 3

   Add the vanilla, and strain into a basin.

4. 4

   Stir occasionally until cool, and when becoming quite creamy set in a wetted mould and put in a very cool place.

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 9. The excerpt below is the record exactly as published.

BLANCMANGE (Plain). 1 oz. Cox’s Gelatine. i| pints Milk. 2 ozs. Castor Sugar. A few drops Cox’s Vanilla Essence

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