Mapleine Blanc Mange
From Crescent cook book, 1920
Presented as published in 1920. 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 Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 14. The excerpt below is the record exactly as published.
14 cups granulated Sugar 1 pinch Salt 14 teaspoon Mapleine Put sugar in saucepan, stir constantly until melted, and of light brown color, scald milk and thicken with corn starch, add the salt and the egg slightly beaten, stirring gradu- ally. Cook over hot water fifteen minutes and strain, if necessary. When cool add cream and Mapleine and freeze. MAPLEINE PARFAIT 1 cup Sugar 4 Eggs 14 cup hot Water 1 pint thick Cream 114 teaspoons Mapleine Put sugar and water in top of a double boiler, let simmer two minutes, then stir in eggs, which have been beaten, cook until the mixture thickens, stirring constantly, cool. When cold add the cream, beaten stiff, and Mapleine—mold. Pack in ice and salt, as ice cream is packed, and let stand three hours before serving. MAPLEINE BLANC MANGE 1 quart sweet Milk 4 heaping teaspoons Cornstarch 14 cup granulated Sugar 3 Eggs (beaten whites)
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.