Fruit Blanc-mange
From Miss Parloa's kitchen companion, 1887
Serves 2
Serve with sugar and cream; whipped cream is a nice garnish.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 386. The excerpt below is the record exactly as published.
Fruit Blanc-mange. Any kind of juicy fruit will answer for this blanc- mange ; but red fruits, like strawberries, raspberries, and currants, produce the handsomest dish. The materials required to fill a quart mould are : half a pint of sugar, a pint of water, a pint of fruit, and six level table- spoon- fuls of arrowroo
Cook this with the app: pantry check, scaling, and the assistant.