Good Common Blanc-Mange
From Modern cookery, in all its branches, 1884
Serves 3
Use very sparingly of bitter almonds.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 418. The excerpt below is the record exactly as published.
GOOD COMMON BLANC-MANGE, OR BLANC-MANGER. ( Author's Receipt.') Infuse for an hour in a pint and a half of new milk the very thin rind of one small, or of half a large lemon and four or five bitter almonds, blanched and bruised,* then add two ounces of sugar, or rather more for per- sons who like the blanc-mange very sweet, and an ounce and a half Of isinglass. Boil them gently riamange or Cake Mould, over a clear fire, stirring them often until this last is dissolved ; take off the scum, stir in half a pint, or rather more, of rich cream, and strain the blanc-mange into a bowl ; it should be moved gently with a spoon until nearly cold to prevent the cream from settling on the surface. Before it is moulded, mix with it by degrees a wineglassful of brandy. New milk, l.i pint
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