Neapolitan Blancmange
From Temperance cook book, 1887
Serves 4
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 123. The excerpt below is the record exactly as published.
NEAPOLITAN BLANCMANGE. Heat one quart of sweet milk to boiling; stir in one ounce of gelatine that has been soaked in one cupful of milk for an hour, and three-fourths of a cup of sugar. When the gelatine is dis- solved, strain it through a muslin bag. Divide into four portions, allowing one cupful for each. Wet one large tablespoonful of chocolate
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