Blancmange (No. 46)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Substitution
Instructions (7)
  1. Boil for a few minutes a pint and a half of new milk, with an ounce of picked isinglass (if in summer, one ounce and a quarter), the rind of half a lemon, peeled very thin, a little cinnamon, and a blade of mace, and two and a half ounces of lump sugar.
  2. Blanch and pound eight or ten bitter, and half an ounce of sweet almonds very fine, with a spoonful of rose water, and mix them with the milk.
  3. Strain it through a lawn sieve or napkin into a basin, with half a pint of good cream.
  4. Let it stand half an hour.
  5. Pour it into another basin, leaving the sediment at the bottom.
  6. When nearly cold fill it into moulds.
  7. When wanted, put your finger round the mould; pull out the blancmange; set it in the centre of a dish, and garnish with slices of orange.
Original Text
Blancmange.—(No. 46.) Boil for a few minutes a pint and a half of new milk, with an ounce of picked isinglass (if in summer, one ounce and a quarter), the rind of half a lemon, peeled very thin, a little cinnamon, and a blade of mace, and two and a half ounces of lump sugar: blanch and pound eight or ten bitter, and half an ounce of sweet almonds very fine, with a spoonful of rose water, and mix them with the milk; strain it through a lawn sieve or napkin into a basin, with half a pint of good cream. Let it stand half an hour; pour it into another basin, leaving the sediment at the bottom, and when nearly cold fill it into moulds: when wanted, put your finger round the mould; pull out the blancmange; set it in the centre of a dish, and garnish with slices of orange. N.B. About half a gill of noyeau may be substituted for the almonds.
Notes
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