Blancmanger or Almond Jelly
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Can fill ornament with Calves' Foot Jelly for variety.
Presented as published in 1890. 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 confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 32. The excerpt below is the record exactly as published.
BLANCMANGER, OR ALMOND JELLY. In rather less than a quarter of a pint of water, dissolve an ounce of isinglass over a slow fire, stirr- ing it now and then. Pound eight bitter and eigh- teen sweet almonds fine in a mortar, and add them to the isinglass, with three quarters of a pint of milk, and the same quantity of cream, a tea-spoonful of orange- flower water, and enough clarified sugar to sweeten it. When it has just come to a boil, strain it through a fine lawn or tamis sieve. Let it stand till almost cold, when there will be a skin on the top, which you must take off: pour the blancmanger into a basin, taking care to leave the sediment behind. Put in half a glass of pale brandy
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