Blancmange. No. 2.

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 (5)
  1. Boil three ounces of isinglass in a quart of water till it is reduced to a pint.
  2. Strain it through a sieve, and let it stand till cold.
  3. Take off what has settled at the bottom.
  4. Take a pint of cream, two ounces of almonds, and a few bitter ones; sweeten to your taste.
  5. Boil all together over the fire, and pour it into your moulds.
Original Text
Blancmange. No. 2. Boil three ounces of isinglass in a quart of water till it is reduced to a pint; strain it through a sieve, and let it stand till cold. Take off what has settled at the bottom: then take a pint of cream, two ounces of almonds, and a few bitter ones; sweeten to your taste. Boil all together over the fire, and pour it into your moulds. A laurel leaf improves it greatly.
Notes
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