Strawberry Blancmange
From Cassell's dictionary of cookery, 1892
Serves 6
To draw juice, sprinkle strawberries with sugar and let stand for 6-8 hours.
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 1911. The excerpt below is the record exactly as published.
Strawberry Blancmange. — Take a quart of clear stift' blancmange made with isinglass or gelatine. Sweeten this, and stir into it the juice which has been drawn from a quart of fresh strawberries. Mix the ingre- dients thoroughly, put the blancmange into a damp mould, and leave it in a cool place till set. Turn it upon a glass dish, and serve. To draw the juice from the strawberries, piclr them, spread them on a large flat dish, and sprinkle over them about six table-spoonfuls of powderC'l sugar
Cook this with the app: pantry check, scaling, and the assistant.