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BLANCMANGE

(General Remarks.) - (The Jewish Manual)







To a quart of milk add half an ounce of fine isinglass, a handful
of beaten almonds, and two or three bitter almonds, a couple of bay
leaves, and a piece of lemon peel; when the isinglass is dissolved,
strain the milk into a basin; sweeten with four ounces of white sugar,
and pour into a mould.
The juice of fresh strawberries is a fine addition to blancmange.

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BLANCMANGE

Eight calf's feet.
Three quarts of water.
A pint of white wine.
Three lemons.
The whites of six eggs.
Half an ounce of cinnamon.
Half a pound of loaf-sugar, broken into lumps.
Endeavour to procure calf's-feet, that have been nicely singed,
but not skinned, as the skin being left on, makes the jelly much
firmer.
The day before you want to use the jelly, boil the eight
calf's-feet in three quarts of water, till the meat drops from the
bone. When sufficiently done, put it into a collender or sieve,
and let the liquid drain from the meat, into a broad pan or dish.
Skim off the fat. Let the jelly stand till next day, and then
carefully scrape off the sediment from the bottom. It will be a
firm jelly, if too much water has not been used, and if it has
bolted long enough. If it is not firm at first, it will not become
so afterwards when boiled with the other ingredients. There should
on no account be more than three quarts of water.
Early next morning, put the jelly into a tin kettle, or covered
tin pan; set it on the fire, and melt it a little. Take it off,
and season it with the cinnamon slightly broken, a pint of madeira
wine, three lemons cut in thin slices, and half a pound of
loaf-sugar, broken up.
If you wish it high-coloured, add two table-spoonfuls of French
brandy. Mix all well together. Beat, slightly, the whites of six
eggs (saving the egg-shell) and stir the whites into the jelly.
Break up the egg-shells into very small pieces, and throw them in
also. Stir the whole very well together.
Set it on the fire, and boil it hard five minutes, but do not stir
it, as that will prevent its clearing. Have ready a large white
flannel bag, the top wide, and the bottom tapering to a point.
Tie the bag to the backs of two chairs, or to the legs of a table,
and set a while dish or a mould under it.
After the jelly has boiled five minutes, pour it hot into the bag,
and let it drip through into the dish. Do not squeeze the bag, as
that will make the jelly dull and cloudy.
If it is not clear the first time it passes through the bag, empty
out all the ingredients, wash the bag, suspend it again, put
another white dish under-it, pour the jelly back into the bag, and
let it drip through again. Repeat this six or eight times, or till
it is clear, putting a clean dish under it every time. If it does
not drip freely, move the bag into a warmer place.
When the jelly has all dripped through the bag, and is clear, set
it in a cool place to congeal. It will sometimes congeal
immediately, and sometimes not for several hours, particularly if
the weather is warm and damp. If the weather is very cold you must
take care not to let it freeze. When it is quite firm, which
perhaps it will not be till evening, fill your glasses with it,
piling it up very high. If you make it in a mould, you must either
set the mould under the bag while it is dripping, or pour it from
the dish into the mould while it is liquid. When it is perfectly
congealed, dip the mould for an instant in boiling water to loosen
the jelly. Turn it out on a glass dish.
This quantity of ingredients will make a quart of jelly when
finished. In cool weather it may be made a day or two before it is
wanted.
You may increase the seasoning, (that is, the wine, lemon, and
cinnamon,) according to your taste, but less than the above
proportion will not be sufficient to flavour the jelly.
Ice jelly is made in the same manner, only not so stiff. Four
calves-feet will be sufficient. Freeze it as you would ice-cream,
and serve it up in glasses.

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How To Make Blancmange

Scald, skin, wash, and thoroughly bruise one ounce of sweet almonds with

a rolling-pin on a table; put this into a basin with one ounce of lump

sugar, and three gills of cold water, and allow the whole to stand and

steep for three hours. Next, boil one ounce of shred isinglass, or

gelatine, in a gill of water, by stirring it on the fire, while boiling,

for ten minutes; pour this to the milk of almonds; strain all through a

muslin into a basin, and when the blancmange has become stiff and cold,

let it be given to the patient in cases of fevers, or extreme delicacy.

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Blancmange No 1

To one pint of calves' foot or hartshorn jelly add four ounces of

almonds blanched and beaten very fine with rose and orange-flower water;

let half an ounce of the almonds be bitter, but apricot kernels are

better. Put the almonds and jelly, mixed by degrees, into a skillet,

with as much sugar as will sweeten it to your taste. Give it two or

three boils; then take it up and strain it into a bowl; add to it some

thick cream: give it a boil after the cream is in, and keep it stirred

while on the fire. When strained, put it into moulds.

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Blancmange No 2

Boil three ounces of isinglass in a quart of water till it is reduced to

a pint; strain it through a sieve, and let it stand till cold. Take off

what has settled at the bottom: then take a pint of cream, two ounces of

almonds, and a few bitter ones; sweeten to your taste. Boil all together

over the fire, and pour it into your moulds. A laurel leaf improves it

greatly.

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Blancmange No 3

Take an ounce of isinglass dissolved over the fire in a quarter of a

pint of water, strain it into a pint of new milk; boil it, and strain

again; sweeten to your taste. Add a spoonful of orange-flower water and

one of mountain. Stir it till it is nearly cold, and put it into moulds.

Beat a few bitter almonds in it.

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Blancmange No 4

Into two quarts of milk put an ounce of isinglass, an ounce of sugar,

half the peel of a lemon, and a bit of cinnamon. Keep stirring till it

boils.

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Dutch Blancmange

Steep an ounce of the best isinglass two hours in a pint of boiling

water. Take a pint of white wine, the yolks of eight eggs well beaten,

the juice of four lemons and one Seville orange, and the peel of one

lemon; mix them together, and sweeten to your taste. Set it on a clear

fire; keep it stirred till it boils, and then strain it off into moulds.









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