Virginia Blanc-Mange
From Cox's manual of gelatine cookery, 1935
Presented as published in 1935. 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 Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 32. The excerpt below is the record exactly as published.
add the sugar, essence, and ten large strawberries which have been quartered. Stand on ice till the mixture begins to thicken, then fold in the whipped cream and the whites of eggs stiffly beaten. Pour into a wet mould and place on ice till required. VIRGINIA BLANC-MANGE Dissolve the Gelatine with the milk, add the boiling cream, sugar, essence, and wine. A good flavour is also obtained by boiling in the cream a few peach leaves
Cook this with the app: pantry check, scaling, and the assistant.