Blancmange

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Scald, skin, wash, and thoroughly bruise one ounce of sweet almonds with a rolling-pin on a table.
  2. Put the bruised almonds into a basin with one ounce of lump sugar and three gills of cold water.
  3. Allow the whole to stand and steep for three hours.
  4. Boil one ounce of shred isinglass, or gelatine, in a gill of water by stirring it on the fire, while boiling, for ten minutes.
  5. Pour the boiled isinglass/gelatine mixture to the milk of almonds.
  6. Strain all through a muslin into a basin.
  7. When the blancmange has become stiff and cold, let it be given to the patient in cases of fevers, or extreme delicacy.
Original Text
No. 193. How to make Blancmange. Scald, skin, wash, and thoroughly bruise one ounce of sweet almonds with a rolling-pin on a table; put this into a basin with one ounce of lump sugar, and three gills of cold water, and allow the whole to stand and steep for three hours. Next, boil one ounce of shred isinglass, or gelatine, in a gill of water, by stirring it on the fire, while boiling, for ten minutes; pour this to the milk of almonds; strain all through a muslin into a basin, and when the blancmange has become stiff and cold, let it be given to the patient in cases of fevers, or extreme delicacy. [87]
Notes
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