Ganiredin (Blanc Mange)
From Banquets of the nations, 1911
Serves 1
A sweet dessert often enjoyed chilled.
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 233. The excerpt below is the record exactly as published.
Ganiredin. (Blanc Mange.) Dried peach paste is soaked and strained, and slightly boiled with rice flour and plenty of sugar. Cool off in dishes, and ornament with raisins
Cook this with the app: pantry check, scaling, and the assistant.