English Blanc-mange
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
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 A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). 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.
United Kingdom. Associated with United Kingdom by a demonym leading its title: English (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
- one quart of milk
- four oz. of sugar
- a lb. of corn-flour diluted
- a pint of cold milk
Method
- Boil one quart of milk, containing four oz.
- of sugar, and pour it over a quarter of a lb.
- of corn-flour diluted with half a pint of cold milk;
- stirring briskly the while.
- Smooth the preparation with the whisk, and cook it over an open fire for a few minutes, without ceasing to stir.
- On taking it off the fire, flavour it according to taste;
- and pour it, very hot, into moulds previously moistened with syrup, that the mouldings may turn out glossy and smooth.
- Let the contents of the moulds set;
- turn them out, and serve them very cold either plain or with an accompaniment of stewed fruit.