Quince Blancmange
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for eight or nine persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1421. The excerpt below is the record exactly as published.
one and a half ounces of isinglass or gelatine, and half a pound of loaf sugar, or a little more, if that is not enough to uit the taste. Simmer all gently together until the isinglass is dis- solved, and carefully remove the scum as it rises. Poui- the blancmange out, and stir into it, very gradually, half a pint of thick sweet cream
Cook this with the app: pantry check, scaling, and the assistant.