Blanc-mange. (Dr. Combe.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (5)
  1. Dissolve gelatine in milk or cream in the same way as for jelly.
  2. Heat the greater part of the milk with sugar, a bay leaf or a few drops of essence of lemon to flavour it.
  3. Let it boil a few minutes.
  4. Strain through a bit of muslin or a lawn sieve.
  5. Stir occasionally until cold before putting it into a mould.
Original Text
Blanc-mange. (Dr. Combe.) Take 2 pts. of new milk or thin cream to 1 oz. of gelatine; dissolve in same way as for jelly; then, by heating in the greater part of the milk—season to taste with sugar, a bay leaf or a few drops of essence of lemon to flavour it; let if boil a few minutes, strain through a bit of muslin or a lawn sieve, and stir occasionally until cold before putting it into a mould.
Notes
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