Caramel Blanc Mange

Ingredients

• 40z. COX’S INSTANT POWDERED GELATINE
• 4 gill hot water
• $ pint milk
• ¢ pintcream f milk
• 3 ozs. sugar
• 2 tablespoonfuls boiling water
• 4 teaspoonful vanilla essence

Method

1. 1

   Dissolve the sugar in the 3 tablespoonfuls of water, then boil without stirring, till of a rich brown colour.

2. 2

   Remove from fire, and add the 2 tablespoonfuls of boiling water.

3. 3

   Add the milk and cream, and stir over a slow fire till the caramel is dissolved, then set aside to cool.

4. 4

   Add the Gelatine dissolved in the gill of water.

5. 5

   Flavour with vanilla, adding a few drops of lemon juice if too sweet.

6. 6

   When cool and beginning to thicken, pour into small wet moulds.

7. 7

   Turn out when set, and put a little whipped cream on top of each mould.

Nutrition per serving

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 28. The excerpt below is the record exactly as published.

CARAMEL BLANC MANGE. Four to five persons 40z. COX’S INSTANT POWDERED GELATINE 4 gill hot water 3 tablespoonfuls water $ pint milk \ ori pint 2 tablespoonfuls boiling water ¢ pintcream f milk 4 teaspoonful vanilla essence 3 ozs. sugar

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