Fine Blanc Mange

Ingredients

• one-half pint of thick cream
• one teaspoon Cooper's gelatine
• salt to taste
• sugar to taste
• teaspoon of rum

Method

1. 1

   Soak gelatine in cold water, dissolve in boiling water, and mix with seasoned cream.

2. 2

   Beat until thick, add ginger, and pour into a mould.

3. 3

   Serve with whipped cream.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 160. The excerpt below is the record exactly as published.

sugar to taste. Stir chocolate and sugar in gelatine, then stir all in the boiling milk. Put in moulds and serve the day after it is made. BAVARIAN CREAM. Mrs. William C. Wescott. One pint of milk, yolks of four eggs, one-fourth pound of sugar, one-half box of gelatine. Put all on the fire and stir until the gelatine is dissolved. Strain through a sieve, when cold add one-half pint of whipped cream, flavor with vanilla. Put in a mould and set on ice. Serve with one-half pint of whipped cream around it. * Use Hansen's Junket Tablets. Sold at all srrocers. DESSERTS. 375 BAVARIAN CREAM. Mrs. Oeorge Wilkinson. Take one-half box of gelatine and put to soak in cup of cold water for half an hour. Put on stove one pint of milk and let it get hot. Then add gelatine to hot milk and let it dissolve. Beat up the yolks of two eggs to a cream^ and add one cup of granulated sugar and cream with yolks of eggs. Add this to the hot milk and let come to a boil. Beat whites of two eggs to a stiff froth and take over to stove and stir into milk. Then take it off the stove immediately, add one-half glass sherry, pour into moulds. When cold, turn out into dish and serve with whipped cream. STRAWBERRY BAVARIAN CREAM- Tuble Talk. For a delightful strawberry Bavarian cream, line an oval mould with strips of paraflBne paper. Round the sides fit split lady^s-fingers, cutting off the ends. Soak one-half of a package of granulated gelatine in one-half of a cupful of cold water, then dissolve over hot water. Crush one quart of hulled and rinsed berries with one cupful of powdered sugar, let stand for two hours, then rub through a sieve. Add the dissolved gelatine, and as the mixture thickens stir in lightly one pint of thick cream, whipped to a stiff froth. Turn this into the pre- pared mould and put aside. When firm, transfer to a fancy dish, and garnish with whole berries and more whipped cream. SPANISH CREAM. Mrs. T. K. Egbert, New York. Soak one-third box of Cox's gelatine in one-half pint of milk one hour. Place on the range and let it come to 376 KIRMESS COOK BOOK. a boil, add the yolks of three beaten eggs and one-half cup of Bugar, let it simmer about ten minutes. Be- move from the fire and stir in the whites of three ^gs beaten to a stiff foam, flavor with two tableepocm- f uls of brandy and the juice of one orange. ITALIAN CBEAM. Mrs. William F. Cook. Take two pints of cream, two cups of sugar, the juice and grated peel of two lemons and two table- spoonfuls of brandy. Sweeten the cream and beat the lemons gradually not to curdle it Add the brandy and freeze. In turning the freezer open twice during the operation to stir and beat contents. FINE BLANC KANQB. Mrs. W. A. Durrie. One-half pint of thick cream, one teaspoon Cooper's gelatine, salt and sugar to taste. Soak gelatine in very little cold water, and dissolve it by setting dish in boiling water, then add it to seasoned cream, stirring all the time. Then beat with Dover beater till thick. Add preserved ginger cut in very thin strips and soaked in teaspoon of rum

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