Coloured Blanc Mange

Ingredients

• 2 pints milk
• 4 tablespoonfuls cornflour
• 4 tablespoonfuls sugar
• 1 oz. butter
• A few drops of either almond, lemon, or vanilla essence.
• A few drops of cochineal.

Method

1. 1

   Fill a two-pint mould with cold water.

2. 2

   In a clean pan, heat the milk with sugar and butter until boiling.

3. 3

   Mix cornflour with a quarter pint of cold milk or water, then pour into the simmering milk, stirring until thickened.

4. 4

   Simmer for three minutes, then stir in essence.

5. 5

   Colour part with cochineal, pour into the mould, and let set.

6. 6

   Serve with jam or cold stewed fruit.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 75. The excerpt below is the record exactly as published.

COLOURED BLANC MANGE. 2 pints milk 4 tablespoonfuls cornflour 4 tablespoonfuls sugar 1 oz. butter A few drops of either almond, lemon, or vanilla essence. A few drops of cochineal

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