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Dutch Blancmange

A historical recipe from The Art of Cookery Made Easy and Refined, by John Mollard (1802).

A historical recipe

The Art of Cookery Made Easy and Refined, by John Mollard (1802). Project Gutenberg eBook #41352.

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 The Art of Cookery Made Easy and Refined, by John Mollard (1802). Digitised by Project Gutenberg, eBook #41352 (https://www.gutenberg.org/ebooks/41352). 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.

Netherlands. Associated with Netherlands by a demonym leading its title: Dutch (confidence 0.55). "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. PUT a pint of warm cleared calves feet jelly into a stewpan;
  2. mix with it the yolks of six eggs, set it over a fire, and whisk it till it begins to boil.
  3. Then set the pan in cold water and stir the mixture till nearly cold, to prevent it from curdling, and when it begins to thicken fill the shapes.
  4. When it is ready to be served up dip the shapes in warm water.