Sauce for Blanc Mange
From Kentucky receipt book, 1903
Serves 4
Or serve with whipped cream or plain cream sweetened.
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 169. The excerpt below is the record exactly as published.
auce for Blanc M mage. One pint of cream or milk, I/2 teacup of granulated sugar, yolks of 2 eggs, % teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.