Chocolate Blanc-Mange
From The Blue grass cook book, 1904
Serves 8
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 51. The excerpt below is the record exactly as published.
CHOCOLATE BLANC-MANGE V. C. G. Soak ^ box of Cox's gelatine, 1 quart of sweet milk, ^ cake of sweet chocolate, ^ cup of sugar. 193 THE BLUE GRASS COOK BOOK Flavor to taste; mix milk, sugar, and chocolate, and let it boil nearly an hour. Strain through a sieve, pressing the sediment through with a spoon. Add the gelatine and vanilla when taking it off the stove. When nearly cold, put in a mould which has been wet with cold water. MRS. BRUTUS CLAY'S CHARLOTTE RUSSE Dissolve 1 ounce of gelatine in 1 pint of milk by boiling. Beat the yolks of 4 eggs (sweetened) and stir them in while the milk is on the fire. When this is cooked to the consistency of custard, strain into a bowl, stirring constantly. Season ^ gallon of cream with whisky. Whip to a stiff froth and beat it in just as the custard (which should be seasoned with vanilla or rose water) be- gins to congeal. Have ready a glass bowl lined with sponge cake and pour in. NICE WAY TO COOK APPLES Mrs. James E. Clay Put on 1 pint sugar to cook to a thick syrup. Add 6 or 8 nicely peeled pippin apples. Cover and cook till done and clear. Lift carefully, then add 194 DESSERTS a few pieces of stick cinnamon and cook down thick and pour over apples. A few blanched almonds make a pretty dish. Serve with plain or whipped cream. SPANISH CREAM ^ box of gelatine, 1 quart of milk, Yolks of 3 eggs, 1 cup of sugar.
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