Lemon Blanc-mange
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 283. The excerpt below is the record exactly as published.
Lemon Blanc-mange. — Put ^-oz. of isinglass in f pint of hot milk, and when dissolved mix in four well-beaten eggs, the peel of two Lemons rubbed on a few lumps of sugar, and sweeten to taste ; stir over a slow lire till on the point of boiling, add 1 wineglassful of brandy
Cook this with the app: pantry check, scaling, and the assistant.