Blane-mange of Isinglass

Ingredients

• an ounce of isinglass
• half a pint of milk
• a quart of cream
• two ounces of sweet almonds
• half a pound of sifted sugar

Method

1. 1

   Put an ounce of isinglass over the fire in half a pint of milk with a piece of vanilla bean.

2. 2

   When dissolved, add a quart of cream, an ounce of butter, and two ounces of sweet almonds blanched and pounded in a mortar with a little rose-water to prevent their oiling; boil all together twenty minutes; just before taking from the fire, add half a pound of sifted sugar, pour into moulds, and set on the ice.

Nutrition per serving

Estimated from matched ingredients across 8 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.

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

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