Riband Blancmange

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (2)
  1. Put into a shape some white blancmange two inches deep.
  2. When it is quite cold put alternately, in the same manner, cleared calves feet jelly, white blancmange coloured with cochineal, or dutch blancmange.
Original Text
Riband Blancmange. Put into a shape some white blancmange two inches deep, and when it is quite cold put alternately, in the same manner, cleared calves feet jelly, white blancmange coloured with cochineal, or dutch blancmange.
Notes