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Coffee 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 and divide 1 package of gelatine in half;
  2. take 1 pint of milk, 1/2 pint of coffee and let it boil;
  3. melt one half of the gelatine in a little milk;
  4. stir it in the boiled milk;
  5. now take 3 half pints of milk, stir in 2 tablespoonfuls of chocolate and boil it;
  6. take the remaining half of the gelatine, melt it in a little milk;
  7. stir it in the chocolate;
  8. let it get cold before putting in the mould;
  9. then put in the mould the portion made first, then the second portion on top of this;
  10. set away to cool;
  11. eat with whipped cream.