Fruit Blancmange

Ingredients

• 1 lb. fresh fruit
• 2 oz. cornflour
• pint cold water
• Juice of I lemon
• Sugar to sweeten
• A little colouring

Method

1. 1

   Stew the fruit till tender, then rub through a sieve.

2. 2

   Measure, and add water and lemon-juice to make pint.

3. 3

   Put the liquid on to boil.

4. 4

   Mix cornflour with a little cold water, pour the boiling fruit-juice over the cornflour, stirring all the time.

5. 5

   Return to the pan and stir till the mixture is thick and cooked.

6. 6

   Add colouring if liked, and sweeten to taste.

7. 7

   Pour into a wet mould; set aside to cool.

8. 8

   Turn onto a glass dish, and serve with custard poured round.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 32. The excerpt below is the record exactly as published.

Fruit Blancmange 1 lb. fresh fruit. 2 oz. cornflour. A little colouring. \ pint cold water. Sugar to sweeten. Juice of I lemon

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