Egg Blanc-Mange

Ingredients

• The yolks of seven eggs
• one ounce of isinglass
• five ounces of sugar
• one lemon

Method

1. 1

   Pour a pint of boiling water upon the isinglass, and the rind of a lemon, pared very thin, and let it remain till cold: then put it into a pan with the sugar, lemon-juice, and the yolks of eggs, well beaten; let it boil five minutes; then strain it through a piece of muslin, and put it into a mould.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 105. The excerpt below is the record exactly as published.

Egg Blanc-Mange. The yolks of seven eggs, one ounce of isinglass, five ounces of sugar, and one lemon

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