Blanco-mange

Ingredients

• half a box of gelatine
• a quart of cream
• a pint of milk
• half a pound of sifted sugar
• two teaspoons of vanilla extract

Method

1. 1

   Soak half a box of gelatine in cold water enough to cover it; bring to a boil a quart of cream and a pint of milk, add the gelatine; let it boil gently a few minutes, then add half a pound of sifted sugar and two teaspoons of vanilla extract; give a boil and pour into moulds.

2. 2

   This quantity makes two medium-sized forms.

3. 3

   To be eaten with cream.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 100. The excerpt below is the record exactly as published.

two teaspoons of vanilla extract; give a boii Kit ^P *^^ P^^"^ ^^^ moulds. This quantity makes two medium* ^^ Biied forms. To be eaten with oream. Almond Blanc-mange. Blanch, dry and pound in a mortar two ounces of almonds, using a little rose-water in pounding them to prevent their oiling. Put an ounce of isinglass in half a pint of new milk, and dis- solve it over the fire with a piece of vanilla bean. When dis- solved, strain out the bean, and add an ounce of butter, the almond paste, and a quart of cream ; boil it twenty minutes, and add half a pound of powdered sugar ; put in moulds, and set in a cool place or on ice. * Blanc-mauge of Corn-starch. One quart of new milk, mix with a part of it four tablespoonsful of corn-starch, put the remainder of the milk on the fire to boil ; when it comes to a boil, pour it in a farina-kettlcy stir in the corn-starch, with four heaping tablespoons of sugar, and let it boil| stirring all the time until clear like starch ; then flavor with two teaspoonsful of extract of vanilla, and pour into a mould. Blane-mange of Iceland Moss. Take a handful' of moss, wash it clean in cold water, pour off the water and pour boiling water on it, and let it stand for a minute ; strain off the water, and put the moss m two quarts of milk that has been sweetered and flavored with lemon or vanilla ; put the milk in a fiirina-boiler, stir it occasionally until the con- sbtence of custard ; then strain through a fine clot 2 into moulds^ and set in a cool place. U 210 OOOKEBT FROM ^XFERIENCB. Blane-maage of Itinglasi. Pat ftn aanoe of isinglass over the fire in half a pint of milk with a pieoe of vanilla bean. When dissolved, add a quart of eream, an ounce of bntter, and two oonoes of sweet almonds blanched and ponnded in a mortar with a little rose-water to prevent their oiling; boil all together twenty minutes; just be- fore taking from the fire, add half a pound of sifted sugar, poof into moulds^ and set on the ice. * Cream Blanc-mauge. Dissolve a quarter of a box of gelatine in two wine-glasses of wine, standing it in boiling water on the range ; sweeten a pint of rich cream, flavor with a teaspoonful of essence of vanilla ; when the gelatine is dissolved, stir it in the cream, whip it to ft froth with a trifle chum, pour it into a mould and set it in a cool place for several hours before it is wanted. Ohooolate Blauo-mange, Vo. 1. G-rate a teacupfrd of chocolate, add to it a pint of water and a teacup or more of sugar ; let it simmer until the chocolate is all dissolved, add a quart of milk, and one-third of a paper of com starch mixed in cold water. When the milk begins to boil, stir in the corn-starch, boil it five minutes, flavor with vanilla ex tract, and pour into moulds. » Chocolate Blanc-mange, Vo. 2. Put an ounce of gelatine in cold water to cover it, and let it stand for an hour ; grate four ounces of chocolate, melt it over the flre in a little cold milk, taken from the quart you will use ; then add the balance of the quart, with three-quarters of a pound of sugar and the yolks of two eggs beaten ; boil five minutes, then add the gelatine, boil up once, flavor with vanilla extract, pour into moulds and set in ice. Chocolate Blanc-man; e, Vo. 8. One quart of milk, one large coffeeoup of sugar, half a package of gelatine, one quarter of a cake of chocolate grated finely; mix FASmr, PUDDINGS, ike. 211 all together and boil an hour in a farina-kettle. This makes two medium-sized moulds. * Gelatine Blanc-mange, Soak a quarter of a box of Cox's gelatine in a ({uarter of a pint of cold water for one hour ; then pour over it half a pint of boil- ing water, stir in a heaping coffeecup of sifbed sugar and the juice and grated rind of a lemon ; stir it until the sugar is diS' solved } then strain through a sieve or fine cloth ; beat the whites of five eggs to a stitf &oth, and add them to the gelatine when it is cold ; whip all well together, pour into a mould and set on the ice. Make a custard of a pint and a quarter of new milk, the yolks of the eggs and five tablespoonsful of sifted sugar ; set it in boiling water and stir until it sticks to the spoon and begins to thicken ; turn out to cool. When ready to serve, turn the gelatine out of the mould into a deep glass dish, and pour the custard round it. * Peach Blanc-mange. Dissolve two-thirds of a box of gelatine in half a pint of milk over the fire ; peel and seed eight large ripe peaches, and press them through a sieve, and beat into them very gradually a quart of rich cream, with a coffeecup of powdered sugar. When the gelatine is dissolved, stir it into the peaches and cream and pour into moulds and set on the ice. This may be made in winter with preserved or canned peaches. If preserved, take two heap- ing tablespoonsful of peaches with their syrup. * Bice Blanc-mange. Six tablespoons of rice ground in a mill, and soaked in water twenty minutes, stir it into a quart of new milk, boil it half an hour, stirring it all the time ; flavor with vanilla and sweeten to taste, and pour in a mould; eaten with cream. Boil this in a fiurina-kettle. Charlotte Susse, Ho. 1. Cover half a box of gelatine

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