Citron Blanc-mange

Ingredients

• lib. of sweet almonds
• 5 tumblerfuls of water
• 6oz. of sugar
• lloz. of isinglass

Method

1. 1

   Blanch the almonds, pound to a paste, mix with water, strain to get almond milk.

2. 2

   Divide the milk, dissolve sugar in each half, soak isinglass in cold water, then dissolve in each half.

3. 3

   Pour into a mould in ice.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 369. The excerpt below is the record exactly as published.

Citron Blanc-mang'e. — Blanch lib. of sweet almonds, put them into a good-sized mortar and pound them to a paste ; to this paste add by degrees 5 tumblerfuls of water, mixing with the pestle. When thoroughly mixed, strain it through a cloth, squeezing it well to get all the milk of almonds from the paste. Divide this milk of almonds into two equal parts. Grate the rind of a Citron on some lump sugar, and continue till 6oz. of sugar have been used, | then dissolve this sugar in one-half of the milk of almonds. In the other half of the milk of almonds dissolve 6oz. of plain lump sugar. Put lloz. of isinglass

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