Marbled Coffee Shape

Ingredients

• lqt. or so of blanc-mange
• 1 table-spoonful of Coffee extract
• a little oil

Method

1. 1

   Cut 1 quart or so of blanc-mange into small pieces, and take about half of it and mix in a pan over the fire with 1 tablespoonful of Coffee extract.

2. 2

   Rub the inside of a mould with a little oil, lean it sideways, put some of the white blanc-mange in it in patches, and then some of the brown, and so on alternately till the mould is quite full.

3. 3

   Pack the mould in ice.

4. 4

   When the contents are frozen, dip the mould in tepid water, wipe it well, and turn the cream out.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 449. The excerpt below is the record exactly as published.

Marbled Coffee Shape. — Cut lqt. or so of blanc-mange into small pieces, and take about half of it and mix in a pan over the fire with 1 table-spoonful of Coffee extract. Rub the inside of a mould with a little oil

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