Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Almond Blanc-mange. ✠

• 1 quart of milk.
• 1 oz. Cooper’s gelatine.
• 3 ozs. of almonds, blanched and pounded in a mortar, with
• 1 tablespoonful of rose-water, added to prevent oiling.
• ¾ cup sugar.

Heat the milk to boiling, having previously soaked the gelatine in a cup of it for an hour. Turn in this when the milk is scalding hot; add the pounded almond-paste, and stir all together ten minutes before putting in the sugar. When the gelatine has dissolved, remove the blanc-mange from the vessel of boiling water in which you have cooked it, and strain through a thin muslin bag, pressing it well to get out the flavor of the almonds. There should be three or four bitter ones among them. Wet a mould with cold water, put in the blanc-mange, and set in a cold place until firm.

You may make blanc-mange without the almonds, although it will not be so nice—and substitute vanilla for the rose-water.