1430. BLANC-MANGER

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (9)
  1. Parboil twelve ounces of Jordan, and two ounces of bitter almonds, in a quart of water for about two minutes.
  2. Drain them on a sieve, remove the skins, and wash them in cold water.
  3. After they have been soaked in cold water for half an hour, pound them in a mortar with four ounces of sugar until the whole presents the appearance of a soft paste.
  4. Place this paste in a large basin, with twelve ounces of loaf sugar, and mix with rather more than a pint of spring water.
  5. Cover the basin with a sheet of paper twisted round the edges, and allow the preparation to stand in a cool place for about an hour, in order to extract the flavour of the almonds more effectually.
  6. Strain the milk off from the almonds through a napkin, with pressure, by wringing it at both ends.
  7. Add two ounces of clarified isinglass to the milk of almonds.
  8. Pour the blanc-manger into a mould imbedded in rough ice.
  9. When set quite firm, turn it out on its dish with caution, after having first dipped the mould in warm water.
Original Text
1430. BLANC-MANGER. PARBOIL twelve ounces of Jordan, and two ounces of bitter almonds, in a quart of water for about two minutes; drain them on a sieve, remove the skins, and wash them in cold water; after they have been soaked in cold water for half an hour, pound them in a mortar with four ounces of sugar until the whole presents the appearance of a soft paste. This must then be placed in a large basin, with twelve ounces of loaf sugar, and mixed with rather more than a pint of spring water; cover the basin with a sheet of paper twisted round the edges, and allow the preparation to stand in a cool place for about an hour, in order to extract the flavour of the almonds more effectually. The milk should then be strained off from the almonds through a napkin, with pressure, by wringing it at both ends. Add two ounces of clarified isinglass to the milk of almonds, pour the blanc-manger into a mould imbedded in rough ice, and when set quite firm, turn it out on its dish with caution, after having first dipped the mould in warm water.
Notes
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