Chocolate Blanc-mange, Vo. 2

Ingredients

• an ounce of gelatine
• four ounces of chocolate
• a quart of milk
• three-quarters of a pound of sugar
• the yolks of two eggs

Method

1. 1

   Put an ounce of gelatine in cold water to cover it, and let it stand for an hour; grate four ounces of chocolate, melt it over the fire in a little cold milk, taken from the quart you will use; then add the balance of the quart, with three-quarters of a pound of sugar and the yolks of two eggs beaten; boil five minutes, then add the gelatine, boil up once, flavor with vanilla extract, pour into moulds and set in ice.

Nutrition per serving

Estimated from matched ingredients across 4 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.

a quart of milk, sweetened ta your taste and flavored with extract of vanilla or peach-water. When perfectly cold, pour over the cake. Beat the whites of four eggs with five tablespoons of powdered sugar until a stiff froth, pour over the custard, shape nicely with the back of a spoon, and brown slightly in a quick oven. * Baspberry Meringue. Bake two sponge cakes half an inch thick in jelly- cake tins the size of a dinner-plate, cover the lower one with raspberry jam half an inch thick, place the other on top of the jam ; make a meringue of the whites of three eggs beaten to a stiff &oth with Aree heaping tablespoons of powdered sugar, shape over with \ spoon and brown slightly in the oven. Eioe Meringue. Boil a teacup of rice ; whilst hot stir in a quarter of a pound of butter ; let it cool, then add half a teacup of powdered sugar and a quart of milk ; beat the yolks of four eggs and stir them in, flavor with the grated rind of a lemon ; butter a pudding- dish, pour in the rice, bake half an hour in a hot oven ; make a meringue with the whites of four eggs, beaten with half a pound of powdered sugat and the juice of a lemon, pour it over the rioe and shape with a spoon ; brown slightly in a hot oven. PASTRY, PUDDINQ8, Se. 20» g^ Blano-mange. iWJ^ Soak lialf a box of gelatine in oold water enongh to oo^er it; ii%, bring to a boil a qaart of oream and a pint of milk, add the ^: gelatine ; let it boil gently a few minntes, then add half a p^und I'.- of sifted sugar and two teaspoons of vanilla extract; give a boii Kit ^P *^^ P^^"^ ^^^ moulds. This quantity makes two medium* ^^ Biied forms. To be eaten with oream. Almond Blanc-mange. Blanch, dry and pound in a mortar two ounces of almonds, using a little rose-water in pounding them to prevent their oiling. Put 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, poof into moulds^ and set on the ice. * Cream Blanc-mauge. Dissolve a quarter of a box of gelatine in two wine-glasses of wine, standing it in boiling water on the range ; sweeten a pint of rich cream, flavor with a teaspoonful of essence of vanilla ; when the gelatine is dissolved, stir it in the cream, whip it to ft froth with a trifle chum, pour it into a mould and set it in a cool place for several hours before it is wanted. Ohooolate Blauo-mange, Vo. 1. G-rate a teacupfrd of chocolate, add to it a pint of water and a teacup or more of sugar ; let it simmer until the chocolate is all dissolved, add a quart of milk, and one-third of a paper of com starch mixed in cold water. When the milk begins to boil, stir in the corn-starch, boil it five minutes, flavor with vanilla ex tract, and pour into moulds. » Chocolate Blanc-mange, Vo. 2. Put an ounce of gelatine in cold water to cover it, and let it stand for an hour ; grate four ounces of chocolate, melt it over the flre in a little cold milk, taken from the quart you will use ; then add the balance of the quart, with three-quarters of a pound of sugar and the yolks of two eggs

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