Rum Blancmange

Ingredients

• the yellow rind of two fresh lemons
• eight good-sized lumps of sugar
• an ounce of gelatine
• a cupful of milk
• a pint of boiling milk or cream
• the well-beaten yolks of five or more eggs
• an additional half pint of milk or cream
• four table-spoonfuls of rum
• a pinch of saffron
• a table-spoonful of water

Method

1. 1

   Rub the lemon rind on sugar, soak gelatine in milk, then add boiling milk or cream.

2. 2

   Stir until dissolved, add lemon-flavored sugar, egg yolks, and additional milk or cream.

3. 3

   Heat until hot, cool slightly, add rum and saffron, stir until almost cold, then pour into a damp mould and cool until stiff.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1612. The excerpt below is the record exactly as published.

Rum Blancmange.— Rub the yellow rind of two fresh lemons upon eight good-sized lumps of sugar. Soak an ounce of gelatine in a cupful of milk, and when it is swollen pom- upon it a pint of boiling milk or cream, or half milk and half cream. Stir it until the gelatine is dissolved, then add the lemon-flavoured sugar and the well-beaten yolks of five or more eggs mixed with an additional half prat of milk or cream. Stir the blancmange over the fire tiU it is quite hot, let it cool a iittle, then put with it four table-spoonfuls of rum, and a pinch of saffron dissolved in a table-spoonful of water

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