Fruit Blanc Mange
From The new home cook book, 1896
Serves 4
Serve with cream and sugar.
Presented as published in 1896. 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 The new home cook book (1896), page 99. The excerpt below is the record exactly as published.
FEUIT BLANC MANGE. Mrs. T. V. Wadskier. Stew nice fresh fruit (whatever you may please, cher- ries and raspberries being the best), strain off the juice, and sweeten to taste ; place it over the fire in a double kettle until it boils ; while boiling, stir in corn starch wet with a little cold water, allowing two tablespoons of starch for each pint of juice
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