Lemon Blancmange

Ingredients

• f oz. Cox’s Gelatine
• pints Milk
• f oz. Fresh Butter
• 2 oz. Castor Sugar
• The yolks of 2 Eggs
• I oz. Ground Rice or Rice Flour
• The strained juice and half the rind of I Lemon
• A few drops Cox’s Lemon Essence

Method

1. 1

   Soak the Gelatine in quarter pint of milk for about fifteen minutes, and then dissolve gently over the fire.

2. 2

   Make a custard with yolks of eggs and half a pint of milk.

3. 3

   Put the remaining half pint of milk into a saucepan with the ground rice, butter, lemon rind, and sugar, and let it boil, stirring continually until the mixture is stiff; add the custard, lemon juice, and essence, and strain in the dissolved Gelatine.

4. 4

   Set aside until firm, then turn out and serve.

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 10. The excerpt below is the record exactly as published.

LEMON BLANCMANGE. f oz. Cox’s Gelatine. pints Milk, f oz. Fresh Butter. 2 oz. Castor Sugar. The yolks of 2 Eggs. I oz. Ground Rice or Rice Flour. The strained juice and half the rind of I Lemon. A few drops Cox’s Lemon Essence

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