Fruit Blanc Mange

Ingredients

• the pure juice of the fruit
• sufficient water
• sufficient corn starch
• rich cream
• powdered sugar

Method

1. 1

   Use pure juice if fresh or canned, reduce preserved juice with water.

2. 2

   Add corn starch dissolved in cold water to boiling juice to make a quaky jelly.

3. 3

   Let boil for 2-3 minutes, then pour into a dish to cool.

4. 4

   Serve ice-cold with cream and powdered sugar.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 409. The excerpt below is the record exactly as published.

FRUIT BLANC MANGE. If the fruit is fresh or canned use the pure juice ; if preserved or jel- lied reduce it with water ; add sufficient corn starch, or imperial granum dissolved in a little cold water, to the boiling juice to make a quaky jelly, but not so firm as blanc mange. Let all boil together for two or three minutes, then pour into a dish to cook. Serve ice-cold with rich cream and powdered sugar. This is a light, delicious dessert in hot weather. PEACH LICHE CREMA. Twelve ripe peaches pared, stoned and cut in halves, three eggs and the whites of two more, one-half cup of powdered sugar, two table- spoonfuls of corn starch, wet in cold milk, one tablespoonful of melted butter, one pint of milk. Scald the milk, stir in the corn starch, and when it begins to thicken, take from the fire, and put in the butter. When lukewarm, whip in the beaten yolks until all are very light" Put a thick layer of peaches into a dish, stew with sugar and pour the creamy compound over them. Bake in an oven ten minutes and spread with a meringue of five whites whipped stiff with a little sugar. Set in the oven until a light brown. Eat cold with cream. BAKED QUINCES. Pare and quarter, extract the seeds and stew the fruit in clear cold water until a straw will pierce them ; put into a baking dish with a half cup sugar to every eight quinces, pour over the liquor in which they were boiled, cover closely and steam in the oven one hour, then take out the quinces, lay them in a covered bowl to keep warm, return the syrup to the saucepan and boil twenty minutes ; pour over the fruit and set away covered, to cool. Eat cold. APPLE PUFFS. Pare and core the fruit, and either stew them in a stone jar, or bake them. When cold, mix the pulp of the apple with sugar and lemon peel shred fine, taking as little of the apple juice as you can. Bake them in a thin paste in a quick oven ; a quarter of an hour will do them, if small. Quince marmalade or cinnamon pounded is an improvement. CRANBERRY SAUCE. Wash and pick over the cranberries, put on to cook in a tin or porce- lain vessel, allowing a teacup of water to each quart. Stew slowly, stirring often until they are as thick as marmalade. Take from the fire FRUIT SAUCES. 489 in little over one hour, if they have cooked steadily, sweeten plentifully with white sugar and strain through a coarse tarlatan or mosquito net into a mold wet with cold water. Do this the day before they are needed, and then turn out into a glass dish. STEWED PEARS. Peel pears, place them in a little water, with sugar, cloves, cinnamon and lemon peel. Stew gently, and add one glass of cider. Dish up cold. PAINTED LADIES. Remove the eyes and stalks from some nice round-looking apples that will cook well, and peel them very evenly to preserve their shape. Place them in a shallow stewpan large enough to hold them in one layer. Dissolve loaf sugar in sufficient water

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