Cornstarch Blanc-Mange with Fruit

Ingredients

• a quart of milk
• half a cup of sugar
• four tablespoons of cornstarch
• the whites of two eggs
• a pinch of salt

Method

1. 1

   Heat milk in a double-boiler, reserving half a cup.

2. 2

   Mix sugar, cornstarch, and salt with reserved milk.

3. 3

   Stir into boiling milk until thick.

4. 4

   Beat egg whites and fold into mixture.

5. 5

   Pour over preserved fruit in a serving dish and chill.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 147. The excerpt below is the record exactly as published.

hree tablespoons of cornstarch in half a cup of cold milk, and slowly pour into the hot milk in the double-boiler. When the cornstarch thickens the milk and is smooth, flavor with a teaspoon of vanilla and pour into small individual molds, first wetting them with cold water, or into one large mold and cool. Serve with cream and sugar. CHOCOLATE CUSTARD Melt in a double-boiler with half a cup of milk two table- spoons of grated chocolate. When the chocolate is smoothed in the milk, add a cup and a half of milk and let all heat. Beat two eggs with half a cup of sugar. Pour the hot milk and chocolate over the eggs and sugar, put back in the double- boiler and cook till the custard thickens. Add a teaspoon of vanilla, pour in the dish in which you wish to serve it and set away to cool. / CHOCOLATE PUDDING Put in a double-boiler a large pint of milk and add three tablespoons of grated chocolate. Heat and then add two tablespoons of cornstarch which you have blended with a little cold milk. Have ready a dish for baking puddings. Take the milk mixture from the fire, stir in the yolks of four eggs beaten into a cup of sugar, a teaspoon of vanilla, and half a teaspoon of salt. Pour all in the baking dish, set in a pan of hot water and then in the oven. Bake until the eggs are set and the pudding stifif. Beat stifif the whites of the four eggs, add a cup of sugar and a little vanilla, spread over the top of the pudding and brown in a moderate oven. WARM WEATHER SWEETS 271 CORNSTARCH PUDDING Salt to taste a quart of milk. Add three well beaten eggs. Dissolve in some of the milk three tablespoons of cornstarch, stirring it smooth. Put the milk in a saucepan, stir con- stantly, and when near boiling add the dissolved cornstarch. Stir hard, and boil four minutes. Wet a quart pan or tea- cups with cold water, pour the pudding in to harden. When perfectly cold turn it out, and serve with a cold boiled custard flavored with vanilla for a sauce. CORNSTARCH BLANC-MANGE WITH FRUIT Put a quart of milk in a double-boiler and heat, keeping one-half a cup from the quart. Take half a cup of sugar, four tablespoons (or quarter of a cup) of cornstarch, a pinch of salt and wet with the half a cup of milk you reserved. When the milk in the double-boiler boils, stir in the sugar mixture and stir till all is cooked smooth and the cornstarch thickens the milk. Beat to a froth the whites of two eggs

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