Marton Hall Blanc Manger
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Can be flavoured with wine or liqueur.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 329. The excerpt below is the record exactly as published.
Marton Hall Blanc Manger. — (Mrs. Heber’s Family Becipe, 1830.) — Boil a quart of cream with a little sugar, the peel of a lemon, and all kinds of spice, for twenty minutes. Have ready an ounce of soaked gelatine
Cook this with the app: pantry check, scaling, and the assistant.