Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Velvet Blanc-mange. ✠

• 2 cups of sweet cream.
• ½ oz. Cooper’s gelatine, soaked in a very little cold water one hour.
• ½ cup white sugar (powdered.)
• 1 teaspoonful extract of bitter almonds.
• 1 glass white wine.

Heat the cream to boiling, stir in the gelatine and sugar, and, so soon as they are dissolved, take from the fire. Beat ten minutes, or, what is better, churn in a syllabub-churn until very light; flavor, and add by degrees the wine, mixing it in well. Put into moulds wet with cold water.