Blancmange (White Flavour)

Ingredients

• 2 OZS. Castor Sugar
• i pint Milk
• I oz. Cox’s Gelatine
• i gill Sherry

Method

1. 1

   Soak the Gelatine in half pint of milk for about fifteen minutes.

2. 2

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

3. 3

   Remove from the fire, and when nearly cold add the wine.

4. 4

   Strain, and let the mixture remain in the basin, stirring from time to time until it is becoming quite creamy.

Nutrition per serving

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 10. The excerpt below is the record exactly as published.

BLANCMANGE (Wfaie Flavonr). 2 OZS. Castor Sugar. i pint Milk. I oz. Cox’s Gelati.ne. i gill Sherry. Soak the Gelatine in half pint of milk for about fifteen minutes. Add the .sugar and the re.st of the milk and stir over the fire until the Gelatine is dissolved. Remove from the fire, and when nearly cold add the wine. Strain, and let the mixture remain in the basin, stirring from time to time until it is becoming quite cream}'. 17 H Pour into a moilld rinsed in cold water. Keep in a cool place until required, turn out and serve. (33) GELATINE AND CORNFLOUR BLANCMANGE. I oz. Cox’s Gelatine

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