Chocolate Blancmange
From Cookery book, 1940
If 1 oz. cocoa is used instead of chocolate add extra sugar and another 4 oz. butter. Mix the cocoa with the cornflour.
Presented as published in 1940. 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 Cookery book (1940) by Gas Council (Great Britain), page 20. The excerpt below is the record exactly as published.
1+ ozs. cornflour. 4 oz. butter. 1 pint milk. Flavouring to taste. I Oz. sugar. Method.—Mix the cornflour to a smooth paste with a little cold water. Bring the milk and flavouring to boiling-point and pour on to cornflour, stirring well. Add the sugar and return to saucepan and boil gently for at least 6 minutes, stirring con- stantly. Add the butter (this makes the blancmange glossy) and just before pouring into a wet mould, a tablespoonful of cold milk which helps to prevent a thick skin forming. To Turn OvutT Shake gently till blancmange leaves edges of mould and then turn mould on to a dish. Chocolate Blancmange 2 ozs. grated chocolate. Ingredients for Cornflour Blancmange. Method.—Melt chocolate in the milk and continue as for corn- flour blancmange. Note.—If 1 oz. cocoa is used instead of chocolate add extra sugar and another 4 oz. butter
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