Fluffy Corn Starch Blanc Mange

Ingredients

• one pint of milk
• three almost level tablespoonfuls of corn starch
• three tablespoonfuls of granulated sugar
• one-quarter of a teaspoonful of salt
• the whites of three eggs
• any desired flavoring

Method

1. 1

   Scald one pint of milk in a double boiler.

2. 2

   Mix together corn starch, sugar, and salt.

3. 3

   Mix to a cream with cold milk, turn into hot milk and stir until thickened.

4. 4

   Whip egg whites to a froth, stir into corn starch mixture, add flavoring, and turn into molds until cold.

5. 5

   Serve with custard sauce or cream and sugar.

Nutrition per serving

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 24. The excerpt below is the record exactly as published.

UFFY CORN STARCH BLANC :SfANGE. Scald one pint of milk in a double boiler. Mix together three almost level tablespoon fuls of corn starch, three tablespoon fuls of granulated sugar and one- quarter of a teaspoonful of salt. Mix to a cream with cold milk, turn quickly into the hot milk and stir until smoothly thickened. Cover and cook for forty- five minutes. Whip the whites of three eggs to a stiff, dry froth. Turn into the corn starch, stir and mix lightly for three minutes, add any desired flavor- ing and take from the fire. Turn into wetted molds and set aside until cold, then turn out and serve with custard sauce or cream and sugar. This dessert may be varied by adding the yolks of eggs three minutes before stirring in the beaten whites. 92 TABLE TALK'S ILLUSTRATED COOK BOOK ORANGE AND COCOANUT PUDDING. This attractive pudding is simply made. Butter very thoroughly a tall crimpled mold, sprinkle the bottom and sides with grated cocoanut, using the fresh nut rather than the dessicated article, if possible. Crumble rather fine a stale sponge or cup cake. Fill the mold almost to the top with alternate layers ORANGE AND COCOANUT PUDDING. of cake, cocoanut and sliced or pulped oranges. Beat well four eggs, add one pint of milk, a pinch of salt and three tablespoonfuls of sugar. Baste this slowly over the mixture in the mold and let stand for ten or fifteen minutes that the cake may absorb the custard. Steam for from forty-five minutes to an hour, according to size, and garnish with sections of oranges and whipped cream. DESSERTS 93 RHUBARB FOOL. Rhubarb fool is made by mixing carefully together just before serving equal proportions of stewed rhubarb sieved and well sweetened and rich cream, both very cold. PLUM PUDDING CROQUETTES. Heat a pint of milk in a double boiler. When steaming hot, add sufficient soft, stale bread crumbs to absorb the milk — it will take about a cupful. Cover and cook for ten minutes, then add one egg beaten with two tablespoon fuls of sugar, one-quarter of a teaspoonful of salt

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