Blancmange
From Mrs. Rorer's diet for the sick (1914).
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A historical recipe
Mrs. Rorer's diet for the sick, by Sarah Tyson Heston Rorer (1914).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Put a half pint of milk in a double boiler;
- moisten a level tablespoonful of cornstarch in three tablespoonfuls of cold milk, add it to the hot milk and cook until thick;
- turn at once into individual molds.
- At serving time, turn these on a dainty dish, dust it thickly with grated macaroon, or sprinkle over some blanched almonds that have been chopped very, very fine, or serve it with plain cream and sugar.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Grater