Corn-flour Blancmange
From A year's cookery, 1880
Serves 1
For lemon flavour, use lemon syrup colored with cochineal.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 179. The excerpt below is the record exactly as published.
Corn-flour Blancmange. Butter. Lemon Syrup. Milk Porridge. Cheese. Marketing. For the Day.— Half a pound of Macaroni ; Carrots ; Potatoes ; an Ox-eheek. For To-morrow.— Six or eight small Soles, “ Slips,” for breakfast (January 3rd); Watercress. Order three pennyworth of Cream. Breakfast. — Savoury Eggs (January 1st); Collared Tongue (January 2nd) ; Scones (May 23rd); Milk Porridge (June 13th). Luncheon. — Macaroni and Tongue.— Follow the recipe given for macaroni and ham (April 3rd), using a slice of collared tongue instead of ham. Cake Pudding (February 4th). Dinner. — Leveret Soup. — Follow in all respects the directions given for making hare soup (January 19th). Boiled Beef (February 23rd) ; Young Carrots (July 6th) ; Potatoes (April 12th). Corn¬ flour Blancmange. — Measure one pint of milk ; put two ounces 224 A YEAR'S COOKERY . of corn-flour into a basin, and mix it smoothly with a little of the cold milk. Put what is left of the milk, with an ounce of sugar, into a saucepan, and make it hot without letting it boil. Mix the corn-flour with it, and stir it well till it thickens, and five minutes afterwards put two or three drops of almond or vanilla flavouring
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Cook this with the app: pantry check, scaling, and the assistant.