Quince Blanc-Mange with Almond Cream

Ingredients

• 1 pint of quince juice
• four ounces of Jordan almonds
• half a pound of sugar
• nearly an ounce of fine isinglass

Method

1. 1

   Blanch and beat almonds to a smooth paste, moisten with water, pour in boiling quince juice, and strain through cloth.

2. 2

   Boil juice with sugar and isinglass for 5 minutes, then stir until nearly cold and mold for serving.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 420. The excerpt below is the record exactly as published.

UINCE BLANC-MANGE, WITH ALMOND CREAM. When cream is not procurable, which will sometimes happen in the depth of winter, almonds, if plentifully used, will afford a very good substitute, though the finer bianc-mange is made from the fore- going receipt. On four ounces of almonds, blanched and beaten to the smoothest paste, and moistened in the pounding with a few drops of water, to prevent their oiling, pour a pint of boiling quince-juice ; stir them together, and turn them into a strong cloth, of which Jet the ' chap, xxiii. ]j SWEET DISHES, 479 ends be held and twisted different' ways by two persons, to express the cream from the almonds ; put the juice again on the fire, with half a pound of sugar, and when it boils, throw in nearly an ounce of fine isinglass

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