Clear Blanc-Mange

Ingredients

• 1 qt. of strong calf’s foot jelly
• whites of 4 eggs
• 1 oz. of bitter
• 1 of sweet almonds
• a spoonful of rose water
• 3 spoonfuls of cream

Method

1. 1

   Skim off the fat and strain the calf’s foot jelly; beat the whites of the eggs, and put them to the jelly; set it over the fire, and keep stirring it till it boils; then pour it into a jelly-bag, and run it through several times till it is clear; beat the sweet and bitter almonds to a paste, with the rose water squeezed through a cloth; then mix it with the jelly and the cream; set it over the fire again, and keep stirring it till it is almost boiling; then pour it into a bowl, and stir it very often till it is almost cold; then wet the moulds and fill them.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 125. The excerpt below is the record exactly as published.

1 oz. of bitter almonds. Boil the isinglass in the water till it is reduced toa pint; then add the whites of the eggs with tie rice-water to prevent the eggs poaching, and sugar to taste; run through the jelly- bag; then add the almonds; give them a scald in the jelly, and pour them through a hair-sieve ; put it in a china bowl; the next day turn it out, and stick it all over with almonds, blanched and cut lengthways. Garnish with green leaves or flowers. SWEET DISHES. 219) 772. Clear Blanc-Mange - Ingredients—1 qt. of strong calf’s foot - jelly, whites of 4 eggs, I oz. of bitter and 1 of sweet almonds, a spoonful of rose water, 3 spoonfuls of cream

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