Chocolate Blanc Mange

Ingredients

• One quart of new milk
• 1 cup of grated chocolate
• 1 cup of granulated sugar

Method

1. 1

   Use preceding recipe, and add 4 heaping tablespoonfuls of grated chocolate.

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.

e cup of granulated sugar, l^ box of gelatine, ^ cup of water, 1 eggy 1 cup of milk, 1 pint cream, 1 dessertspoon vanilla, 5 stale macaroons. Soak gelatine in water 1 hour, then set it over boil- ing water to dissolve. Scald the milk, add the sugar, beat until light, and pour hot water over and stir continuously, removing from fire, add gelatine and vanilla and set aside to cool. Whip the cream and add the custard, pour in a mold previously filled with cold water, set on ice to congeal. When ready to serve, cover with pulverized imacaroons. Blanc Iffange. One ounce of gelatine, 1 teacup boiling water, 1 quart of cream, % pint sherry wine, 1 cup powdered sugar, juice of 1 lemon. Cook gelatine in boiling water, until dissolved, stir continuously. Add lemon juice to sugar, then add to cream, with the wine, mix well, and pour in gelatine. Pour in a mold, previously filled with cold water. Set on ice to congeal. Serve with rich cream, lightly sweet- ened. Blanc Mange. One box gelatine, 1 quart of cream, 1 pint of milk, 1 pound granulated sugar; flavor with vanilla. Soak gelatine in the milk half an hour ; add sugar, put in double boiler ; set on range, and stir until dissolved. When cool, add the cream beaten to a froth, stir in lightly, add vanilla; pour in mold and set aside to harden. Blanc Mange. One-half a cup of Irish moss, 1 quart of new milk, % saltspoon salt. Wash moss and pick over carefully and put in double boiler with the milk. Boil until it thickens, when dropped on cold platter add salt, strain through a fine sieve, flavor with lemon or vanilla. Pour in a mold that has been filled with cold water. Set to congeaL Serve with whipped cream. , For 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

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