Cocoanut and Corn-starch Blancmange
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 72. The excerpt below is the record exactly as published.
Cocoanut and Corn-starch Blancmange. — Simmer two table- spoonfuls of desiccated cocoanut in a pint of milk for twenty 116 EVERY-DAY DISHES. minutes, and strain through a fine sieve. If necessary, add more cold milk to make the full pint. Add a tablespoonful of sugar, heat to boiling, and stir in gradually two tablespoonf uls of corn- starch rubbed smooth in a very little cold milk. Cook five min- utes, turn into cups, and serve cold with fruit sauce or cream. Corn-starch mth Raisins. — Measure out one pint of rich milk. Rub two tablespoonfuls of corn-starch
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.