Blancmanger Rubane

Ingredients

• an oiled channeled mould
• some almond milk
• some pounded almonds
• a little spinach green
• the peel of a good orange
• a stock of vanilla

Method

1. 1

   Prepare almond milk and divide into three parts.

2. 2

   Color one with spinach green, another with orange peel, and the last with vanilla.

3. 3

   Layer the preparations in the mould, allowing each to set before adding the next.

4. 4

   At serving time, dip the mould in hot water and turn out onto gum paste.

Nutrition per serving

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 133. The excerpt below is the record exactly as published.

Blancmanger Rubane. For this dish, first of all, there must be prepared some almond milk, with enough of extract, and sufficient in itself to fill a mould with cylinder and channelings; it must be well glued and sweetened, passed through a sieve, and divided into three parts; one of which, having some pounded almonds mixed with a little spinach green infused, is then passed through a tammy ; the second part into which is infused the peel of a good orange, is then slightly colored with vegetable red, and likewise passed; whilst the.third and last part, with a stock of vanilla infused, is kept in its natural shade and passed likewise. An oiled channeled mould

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