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BLANC MANGE

(Desserts) - (The International Jewish Cook Book)







Heat one quart of milk to boiling point. Dissolve four large tablespoons
of cornstarch in a quarter cup of cold milk. Beat two whole eggs with
one-half cup of sugar until light, and add a tiny pinch of salt. When
the milk begins to boil, add a piece of butter, size of a hickory nut,
then pour it over the well-beaten eggs and sugar, mix well, and put back
on the stove. Stir until it begins to boil, then stir in the dissolved
cornstarch until the custard is very thick. Remove from the fire, flavor
with vanilla or lemon, pour into a mold, and set on ice till very cold
and firm. Serve with cream.

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CHOCOLATE BLANC MANGE

1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 eggs
1 cup scalded milk
1 teaspoon butter
1/2 teaspoon vanilla extract
Mix sugar, cornstarch, salt and beaten eggs; add gradually scalded
milk; add butter; cook in double boiler until thick and smooth,
stirring constantly; add flavoring; cool and put between layers of
cake.

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STRAWBERRY BLANC MANGE

From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.
One quart of cream; sweeten and flavor with two wine-glasses of wine
and a half teaspoonful of vanilla. Whip with an egg whip until it
becomes very thick. Put one-third of a box of gelatine (Nelson's
preferred) to soak in one pint of water. When quite soft pour off the
water and dissolve by holding over the fire and stirring carefully;
when tepid pour into the cream. Let the mixture congeal partially and
pour into a mould that has been lined with lady fingers or sponge cake
cut into strips. Put into a cold place and turn out before serving.

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Strawberry Sauce For Plain Blanc Mange

The whites of two eggs, one cup pulverized sugar, one cup strawberries.

Mix all together and whip until stiff.

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Rice Blanc Mange

One half pound ground rice, one quart of milk, three ounces of sugar,

the rind of half a lemon, one half teaspoonful of vanilla. Boil the rice

in the milk for twenty minutes with the sugar and rind of lemon, then

remove the rind and add the vanilla. Put it into a wet mould.

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Ornamental Froth For Blanc Mange Or Creams

Beat the whites of four eggs to a froth, then stir in half a pound of

preserved raspberries, cranberries, or strawberries--beat the whole well

together, then turn it over the top of your creams or blanc mange.

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Isinglass Blanc Mange

Pull an ounce of mild white isinglass into small pieces--rinse them, and

put to them a quart of milk if the weather is hot, and three pints if it

is cold weather. Set it on a few coals, stir it constantly till the

isinglass dissolves, then sweeten it to the taste with double refined

loaf sugar, put in a small stick of cinnamon, a vanilla bean, or blade

of mace. Set it where it will boil five or six minutes, stirring it

constantly. Strain it, and fill the moulds with it--let it remain in

them till cold. The same bean will do to use several times.

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Calf's Feet Blanc Mange

Boil four feet in five quarts of water, without any salt. When the

liquor is reduced to one quart, strain and mix it with one quart of

milk, several sticks of cinnamon, or a vanilla bean. Boil the whole ten

minutes, sweeten it to the taste with white sugar, strain it, and fill

your moulds with it.

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Rice Flour Blanc Mange

Mix four table-spoonsful of ground rice, smoothly, with half a pint of

cold milk, then stir it into a quart of boiling milk. Put in the grated

rind of a lemon, and half the juice, a blade of mace--sweeten to the

taste with white sugar. Boil the whole seven or eight minutes, stirring

it frequently. Take it from the fire--when cool, put in the beaten

whites of three eggs, put it back on the fire, stir it constantly till

nearly boiling hot, then turn it into moulds, or deep cups, and let it

remain till cold. This is nice food for invalids.

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Rice Blanc Mange

Boil a tea-cup of rice in a pint of water, with a blade of mace, and a

tea-spoonful of salt. When it swells out and becomes dry, add sufficient

milk to prevent its burning. Let it boil till quite soft, stirring it

constantly to keep it from burning--sweeten it with white sugar. Dip

your moulds in cold water, then turn in the rice, without drying the

moulds. Let the rice remain in the moulds till it becomes quite cold.

Turn it into dessert dishes, ornament it with marmalade cut in slices,

and box and serve it up with cream or preserved strawberries. It should

be made the day before it is to be eaten, in order to have it become

firm.









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