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Blanc-mange

A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).

A historical recipe

Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (its title: French Cookery Book); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Take 1 package of gelatine, divide it in half;
  2. take 3 half pints of milk, 3 yolks of eggs;
  3. put on the milk to boil and make a custard of it;
  4. season to taste with lemon;
  5. melt one half of the gelatine, and melt it in 1/2 teacup of cold milk;
  6. then stir it in custard when done;
  7. take another 3 half pints of milk;
  8. let it boil;
  9. season with vanilla;
  10. sweeten to taste;
  11. melt the remaining half of the gelatine in a little milk and stir it in this last custard while it is hot;
  12. put out to cool enough, so it will mould;
  13. then take the first custard made and put in the mould, then on top of that in the same mould the last custard made;
  14. place on ice to cool;
  15. eat with whipped cream, seasoned with lemon or vanilla.