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Mrs.Holroyd receipt book, 1830-1900
Page 28
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A Rich Blancmange. In half a pint of water, boil 1 oz of Isinglass with a stick of cinnamon the rind of half a lemon shred very thin, when nearly cold, or dissolved, add a pint of milk, 2 1/2 ozs of loaf sugar, blanch & pound with a spoonful of rose water, 1/2 oz of sweet almonds, & 8 bitter, mix them with the milk, when quite dissolved add to it 1/2 a pint of rich cream stirring all thoroughly, let it simmer up once, then strain it through a linen sieve, or new flannel, and when nearly cold put it into moulds.
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A Rich Blancmange. In half a pint of water, boil 1 oz of Isinglass with a stick of cinnamon the rind of half a lemon shred very thin, when nearly cold, or dissolved, add a pint of milk, 2 1/2 ozs of loaf sugar, blanch & pound with a spoonful of rose water, 1/2 oz of sweet almonds, & 8 bitter, mix them with the milk, when quite dissolved add to it 1/2 a pint of rich cream stirring all thoroughly, let it simmer up once, then strain it through a linen sieve, or new flannel, and when nearly cold put it into moulds.
Szathmary Culinary Manuscripts and Cookbooks
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