Fruit Blanc-Mange

Ingredients

• 1 quart of stewed, or one can of fruit
• 3 tablespoons of cornstarch

Method

1. 1

   Strain off all the juice and add as much water to it as there is juice in the can of fruit.

2. 2

   Sweeten it to taste and put it on to boil.

3. 3

   Moisten three even tablespoons of cornstarch with a little cold water and stir it into the boiling fruit.

4. 4

   Pour into a mold that has been wet with cold water.

5. 5

   Serve cold with sugar and cream.

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 63. The excerpt below is the record exactly as published.

Fruit Blanc-Mange (Mrs. John Elder.) 1 quart of stewed, or one can of fruit. (Cherries, raspberries and strawberries are best. ) 3 tablespoons of cornstarch

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