Chocolate Blanc Mange

Ingredients

• One quart of new milk
• 1 cup of grated chocolate
• 1 cup of granulated sugar
• ^ box of gelatine
• yolks of 3 eggs
• 1 teaspoon of vanilla

Method

1. 1

   Cover gelatine with cold water, and let it soak 1 hour.

2. 2

   Put 1 pint of milk in double boiler, when it comes to boiling point, pour over beaten yolks and sugar, then return to boiler, add the chocolate and gelatine, stir continuously, when of good consistency add the other pint of cold milk, stir well.

3. 3

   Remove from fire, strain through sieve into mold, set on ice to congeal.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 168. The excerpt below is the record exactly as published.

Chocolate Blanc Mange. Use preceding recipe, and add 4 heaping tablespoonfuls of grated chocolate. Chocolate Blanc Mange. One quart of new milk, 1 cup of grated chocolate, 1 cup of gran- 278 KENTUCKY RECEIPT BOOK. ulated sugar, ^ box of gelatine, yolks of 3 eggs, 1 teaspoon of vanil- la. Cover gelatine with cold water, and let it soak 1 hour. Put 1 pint of milk in double boiler, when it comes to boiling point, pour over beaten yolks and sugar, then return to boiler, add the choco- late and gelatine, stir continuously, when of good consistency add the other pint of cold milk, stir well. Remove from fire, strain through sieve into mold, set on ice to congeal. Sauce for Blanc M mage. One pint of cream or milk, I/2 teacup of granulated sugar, yolks of 2 eggs, % teaspoon of vanilla. Let cream or milk come to boiling point, then pour over beaten yolks and sugar, return to double boil- er and cook until consistency of thick cream. Serve cold over the blancmange. Or serve with whipped cream or plain cream sweet- ened. Fruit Blanc Mange. Stew fresh cherries, raspberries or strawberries, strain off juice and sweeten. Put in double boiler and let come to boiling point, add 1^ tablespoons of cornstarch, made into a paste with cold water, to each pint of juice, stir while cooking. When of right consistency, pour iuto a mold, previously filled with cold water. Set on ice to congeal. Serve with cream lightly sweetened and powdered sugar. Syllabub. One quart of cream, 1 cup of wine, % cup of granulated sugar. Put sugar and wine in a bowl, and have cream lukewarm in another bowl. When sugar is dissolved in the wine, pour in the cream, hold- ing it far above the bowl, continue pouring cream back and forth, until frothy. Grate nutmesr over top, and serve. Bavarian Cream. One pint of cream, 1 scant cup granulated sugar, ^ box gela- tine, yolks of 4 eggs, 1 teaspoon vanilla. Whip cream until a stiff froth ; make a- custard with the cream that drains from the whip, adding enough milk to make 1 pint; have the gelatine dissolved in cold water, add to the milk, also sugar, eggs and vanilla; cook 1 minute, then strain into a broad pan and set on ice. Watch care- fully, when it begins to thicken, fold in the whipped cream. Pour in mold and set on ice to congeal. Almond Cream. To 1 quart of rich new milk add 8 tablespoons of ground rice. Cook in double boiler till consistency of mush, add 1 tumbler of granulated sugar and flavor with bitter almond. Put in melon mold and set on ice. Decorate with blanched almonds and turn out on a flat dish. Serve with rich cream that has been sweetened. KENTUCKY RECEIPT BOOK. 279 For Chocolate Cream. Add 1 ounce of melted chocolate to the custard before straining. Almond Cream. One pint sweet almonds, blanched and pounded to a paste. Dis- solve the gelatine in milk, and use preceding recipe. Caledonia Cream. Whites of 6 eggs beaten stiff, 6 tablespoons of granulated sugar added gradually; beat hard for 30 minutes. Beat into the eggs 1 glass of currant jelly, raspberry jam or any kind of preserves pre- ferred; beat this for 15 minutes. Serve with rich cream flavored with vanilla. Snow Cream. Whites of 4 eggs, 4 tablespoonfuls of powdered sugar, 1 pint 'of ci^eam, 1 teaspoonful of vanilla. Beat whites stiff, then add sugar, gradually beating all the while. Beat until it will stand alone ; add vanilla and stir in the whipped cream very lightly. Serve in small Roman punch glasses. Sufficient for eight persons. Snow Custard. One pint new milk, 3 eggs, 2 teacups of granulated sugar, % box gelatine, 1 lemon, flavor with vanilla. Put gelatine in pan with 1 teacup cold water, and let stand 1 hour. Then add 1 pint boiling water, place on range and stir until gelatine is dissolved. Add 2-3 cup of sugar and juice of one lemon. Stir well. Remove from* fire. Have whites beaten stiff and add spoonful of gelatine at a time to them until all has been used. Beat hard for 1 hour. Then put cus- tard in mold and let remain 4 hours. Custard For Sauce. Beat yolks, add rest of sugar. Stir well. Put milk in double boiler and let scald. Then add milk gradually to sugar and eggs. Re- turn to fire, cook till it begins to thicken. When nearly cold, add vanilla. Baked Custard. One quart new milk, 4 eggs, 6 tablespoons sugar, flavor with vanilla and nutmeg. Beat eggs separately, to yolks add the sugar and beat until light. Have milk scalding hot, but do not let it boil. Add milk gradually to sugar and eggs, then whites, stirring until mixture is smooth, add the vanilla and nutmeg. Put in cups or pan, surround with water and set in oven and cook until flrm. Serve cold with cream if preferred. Boiled Custard. Beat 3 yolks very light, stir into them 2 small tablespoons of 280 KENTUCKY RfiCEIPT BdOK. cornstarch dissolved in a little milk, 1 teacup of sugar. Boil 2 quarts of new milk, take from fire and pour into eggs, a little at a time. Then return to fire and let remain until it thickens, stirring all the time. Stir in lightly 4 well-beaten whites. Let custard stay on stove half a minute to set the eggs. Flavor with vanilla. Baked Onstard. Four eggs, 6 tablespoons of sugar, 1 quart of milk, nutmeg or vanilla to taste. Beat whites and yolks separately. Add sugar to yolks and beat well. Have milk scalding but do not let it boil. Add milk gradually to sugar and eggs, then beat whites in until it is smooth ; put in pan, surround with water, and set in oven to bake un- til firm. Serve cold. Ambrosia. Slice oranges or pineapples in a glass bowl. Have them well sweetened. Add a layer of pineapple and then oranges, and so on until the bowl is full. Sprinkle over each layer grated cocoanut. Orape Sponge. One-fourth box of gelatine, 1 cup of granulated sugar

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