This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
Mode.—Put the milk into a saucepan, with the isinglass, lemon-rind, and sugar,
and let these ingredients stand by the side of the fire until the milk is well
flavoured; add the almonds, which should be blanched and pounded in a mortar to
a paste, and let the milk just boil up; strain it through a fine sieve or muslin
into a jug, add the cream, and stir the mixture occasionally until nearly cold.
Let it stand for a few minutes, then pour it into the mould, which should be
previously oiled with the purest salad-oil, or dipped in cold water. There will
be a sediment at the bottom of the jug, which must not be poured into the mould,
as, when turned out, it would very much disfigure the appearance of the blanc-mange.
This blanc-mange may be made very much richer by using 1–1/2 pint of cream, and
melting the isinglass in 1/2 pint of boiling water. The flavour may also be very
much varied by adding bay-leaves, laurel-leaves, or essence of vanilla, instead
of the lemon-rind and almonds. Noyeau, Maraschino, Curaoa, or any favourite
liqueur, added in small proportions, very much enhances the flavour of this
always favourite dish. In turning it out, just loosen the edges of the blanc-mange
from the mould, place a dish on it, and turn it quickly over; it should come out
easily, and the blanc-mange have a smooth glossy appearance when the mould is
oiled, which it frequently has not when it is only dipped in water. It may be
garnished as fancy dictates.
Time.—About 1–1/2 hour to steep the lemon-rind and almonds in the milk.
Average cost, with cream at 1s. per pint, 3s. 3d.
Sufficient to fill a quart mould. Seasonable at any time.
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both suitable and tasty enough to be eaten by anyone
without food allergies, as part of a normal diet. We
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