Neapolitan Blanc Mange

Ingredients

• three pints of milk
• two and a half even table-spoons of corn starch
• two large spoons of sugar
• a pinch of salt
• one-fourth teaspoon of rose extract
• half a teaspoon of vanilla
• two teaspoons of chocolate

Method

1. 1

   Heat milk, mix corn starch with cold milk, then stir into hot milk with sugar and salt until thick.

2. 2

   Flavor and color each layer, pouring into molds.

3. 3

   Chill overnight.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 87. The excerpt below is the record exactly as published.

Neapolitan Blanc Mange. Measure three pints of milk, put one pint in the double rice boiler, mix two and a half even table- spoons of corn starch with cold milk, make it smooth. When the milk is hot, before it scalds^ stir in the 226 The Queen Cook Book starch, with two large spoons of sugar and a pinch of salt, stir all the time until smooth and as thick as cus- tard, remove from the fire and add one-fourth tea- spoon of rose extract and enough cochineal extract (which you can find at the druggist's) to color it pink. Put it in a mold or dish that will hold three or more pints. Wash the "boiler and put in another pint of milk and proceed as before. When the pink is cold, pour this (flavored with lemon extract) over it and set away to cool; when the kettle is washed and you cook the last pint of milk the same way. Grate two tea- spoons of chocolate in a cup and set in a dish of hot water to melt. When the blanc mange is smooth, add chocolate and half a teaspoon of vanilla

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