Lemon Blanc Mange

Ingredients

• I quart of milk
• 3 ozs. ground rice
• Yolks of 4 eggs
• 2 lemons
• ^ oz of gelatine

Method

1. 1

   Make the yolks and 1 pint of milk into a custard.

2. 2

   When done put it into a basin.

3. 3

   Put half the remainder of the milk into a saucepan, with the ground rice, butter, lemon rind, and 3 ozs. of sugar.

4. 4

   Let them boil till the mixture is stiff, stir occasionally.

5. 5

   When done put into the basin beside the custard.

6. 6

   Put the gelatine with the rest of the milk into a saucepan with 3 ozs. more sugar.

7. 7

   Mix all together, and when cold stir in the lemon juice strained, pour into a mould to set till wanted.

Nutrition per serving

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 36. The excerpt below is the record exactly as published.

LEMON BLANC MANGE. I quart of milk. 3 ozs. ground rice. Yolks of 4 eggs. 2 lemons. ^ oz of gelatine

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