Blancmange (with Condensed Milk)
From A manual of gelatine cookery, 1904
Condensed Milk is less trouble to use than fresh milk.
Presented as published in 1904. 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 manual of gelatine cookery (1904) by Bertha Roberts, page 9. The excerpt below is the record exactly as published.
A few drops Cox’s Vanilla Essence. Soak the Gelatine in a quarter pint of cold milk about fifteen minutes. Add the sugar and remaining milk and stir over the fire until the Gelatine is dissolved. Add the vanilla, and strain into a basin. Stir occasionally until cool, and when becoming quite creamy set in a wetted mould and put in a very cool place. (30) “FRUTUS” BLANCMANGE. (Specially gecom- mended.) Prepare as above, using Cox’s “Frutus” in place of Vanilla Essence, “ Frutus ” is a delicious combination of fruit flavours, and is issued only by the Proprietors of Cox’s Gelatine. With all milk and cream dishes it gives excellent results, and will be a surprise to many cooks who use it for the first time. (31) BLANCMANGE (with Condensed Milk). 3 oz. Cox’s Gelatine
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