Isinglass Bianc-Mange

Ingredients

• 1 oz. of isinglass
• I qt. of water
• whites of 4 eggs
• 2 spoonfuls of rice
• sugar to taste
• 2 oz of sweet
• 1 oz. of bitter almonds

Method

1. 1

   Boil the isinglass in the water till it is reduced to a pint; then add the whites of the eggs with the rice-water to prevent the eggs poaching, and sugar to taste; run through the jelly-bag; then add the almonds; give them a scald in the jelly, and pour them through a hair-sieve; put it in a china bowl; the next day turn it out, and stick it all over with almonds, blanched and cut lengthways.

2. 2

   Garnish with green leaves or flowers.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 125. The excerpt below is the record exactly as published.

lsinglass Bianc-Mange—lIngredients—1 oz. of isinglass, — I qt. of water, whites of 4 eggs, 2 spoonfuls of rice, water, sugar to taste, 2 oz of sweet and 1 oz. of bitter almonds

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