Blancmange. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Add four ounces of almonds blanched and beaten very fine with rose and orange-flower water to one pint of calves’ foot or hartshorn jelly. Let half an ounce of the almonds be bitter, but apricot kernels are better.
  2. Put the almonds and jelly, mixed by degrees, into a skillet, with as much sugar as will sweeten it to your taste.
  3. Give it two or three boils.
  4. Take it up and strain it into a bowl.
  5. Add some thick cream to it.
  6. Give it a boil after the cream is in, and keep it stirred while on the fire.
  7. When strained, put it into moulds.
Original Text
Blancmange. No. 1. To one pint of calves’ foot or hartshorn jelly add four ounces of almonds blanched and beaten very fine with rose and orange-flower water; let half an ounce of the almonds be bitter, but apricot kernels are better. Put the almonds and jelly, mixed by degrees, into a skillet, with as much sugar as will sweeten[227] it to your taste. Give it two or three boils; then take it up and strain it into a bowl; add to it some thick cream: give it a boil after the cream is in, and keep it stirred while on the fire. When strained, put it into moulds.
Notes
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