Extremely Good Strawberry Blanc-Mange
From Modern cookery, in all its branches, 1884
Serves 6
This recipe retains the old-fashioned name of blanc-mange.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 419. The excerpt below is the record exactly as published.
EXTREMELY GOOD STRAWBERRY BLANC-MANGE, OR BAVARIAN CREAM. Crush slightly with a silver or wooden spoon, a quart, measured without their stalks, of fresh and richly-flavoured strawberries • strew over them eight ounces of pounded sugar, and let them stand for three or four hours ; then turn them on to a fine hair-sieve reversed, and rub them through it. Melt over a gentle fire two ounces of the best isinglass in a pint of new milk, and sweeten it with four ounces of sugar ; strain it through a muslin, and mix it with a pint and a quarter of sweet thick cream; keep these stirred until they are nearly or quite cold, then pour them gradually to the strawberries, whisking them briskly together ; and last of all throw in, by small portions, the strained juice of a fine sound lemon Mould the blanc-mange, and set it in a very cool place for twelve hours or more before it is served 478 MODERN COOKERY. [chap. XXIII. Strawberries stalked, 1 quart ; sugar, 8 oz. ; isinglass 2 oz. ; new milk, 1 pint ; sugar, 4 oz. ; cream, 1 £ pint ; juice, 1 lemon
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Cook this with the app: pantry check, scaling, and the assistant.