Cornflour Blanc-Mange

Ingredients

• four even tablespoonfuls of cornflour
• a quart of boiling milk
• sweetened pleasantly
• flavoured either with lemon, cinnamon, or essence

Method

1. 1

   Mix cornflour with a little cold milk to a smooth paste.

2. 2

   Gradually add boiling milk while stirring to prevent lumps.

3. 3

   Return to saucepan and boil for 2-3 minutes until it leaves the sides.

4. 4

   Pour into a damp mould, cool, and serve with stewed fruit.

As published

This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 70. The excerpt below is the record exactly as published.

cornflour blanc-mange, ground rice blanc-mange, arrowTOot blanc-mange, etc. When gelatine is used proceed as follows : Soak an ounce of gelatine in as much milk as will cover it, blanch and pound half an ounce of sweet almonds and four or five bitter ones, and moisten them every now and then with a few drops of v/ater to keep them from turning to oil. Put with the paste rather less than a quart of new milk, and turn it into a saucepan with the soaked gelatine and a little sugar. Stir the mixture over the fire until the gelatine is dissolved, and strain it through a napkin into a jug ; and when it is almost cold mould it, and be careful to pour it off slowly and gently for fear any sedi- ment still remains at the bottom. If the flavour is liked, a larger quantity of almonds may be used, but flavouring of any kind is like sugar. Some people like an abun- dance, and others are satisfied with a mere suspicion. A cook, however, should study the taste of those for whom she labours. If she satisfy them, and is able to lay the flattering unction to her soul that they have reason to be satisfied, she may disregard theories. Cream alone, or cream and milk, is sometimes used when a very rich blanc-mange is wanted. When this is introduced, the blanc-mange should first be made with milk, and the cream should be added afterwards un- boiled. io8 The Girl's Own Cookery Book. Blanc-mange made with cornflour is very easily pre- pared. Take four even tablespoonfuls of cornflour, which has been mixed to a smooth paste with a little cold milk, pour gradually on it a quart of boiling milk, which has been sweetened pleasantly, and flavoured either with lemon, cinnamon, or essence

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