LEMON BLANCMANGE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Total: 60 min
Yield
2.0 small moulds
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
custard
mixture base
dissolving gelatine
flavoring
Instructions (6)
  1. Make a custard with the yolks of the eggs and 1/2 pint of the milk, and, when done, put it into a basin.
  2. Put half the remainder of the milk into a saucepan with the ground rice, fresh butter, lemon-rind, and 3 oz. of the sugar, and let these ingredients boil until the mixture is stiff, stirring them continually.
  3. When done, pour it into the bowl where the custard is, mixing both well together.
  4. Put the gelatine with the rest of the milk into a saucepan, and let it stand by the side of the fire to dissolve.
  5. Boil for a minute or two, stir carefully into the basin, adding 3 oz. more of pounded sugar.
  6. When cold, stir in the lemon-juice, which should be carefully strained, and pour the mixture into a well-oiled mould, leaving out the lemon-peel, and set the mould in a pan of cold water until wanted for table.
Original Text
LEMON BLANCMANGE. 1442. INGREDIENTS.—1 quart of milk, the yolks of 4 eggs, 3 oz. of ground rice, 6 oz. of pounded sugar, 1-1/2 oz. of fresh butter, the rind of 1 lemon, the juice of 2, 1/2 oz. of gelatine. [Illustration: BLANCMANGE MOULD.] Mode.—Make a custard with the yolks of the eggs and 1/2 pint of the milk, and, when done, put it into a basin: put half the remainder of the milk into a saucepan with the ground rice, fresh butter, lemon-rind, and 3 oz. of the sugar, and let these ingredients boil until the mixture is stiff, stirring them continually; when done, pour it into the bowl where the custard is, mixing both well together. Put the gelatine with the rest of the milk into a saucepan, and let it stand by the side of the fire to dissolve; boil for a minute or two, stir carefully into the basin, adding 3 oz. more of pounded sugar. When cold, stir in the lemon-juice, which should be carefully strained, and pour the mixture into a well-oiled mould, leaving out the lemon-peel, and set the mould in a pan of cold water until wanted for table. Use eggs that have rich-looking yolks; and, should the weather be very warm, rather a larger proportion of gelatine must be allowed. Time.—Altogether, 1 hour. Average cost, 1s. 6d. Sufficient to fill 2 small moulds. Seasonable at any time.
Notes
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