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Blanc Mange No. 1

  • 1 ounce isinglass, or gelatine
  • Juice of 1 lemon
  • 1 cup white sugar
  • 1 quart rich cream
  • 1/2 pint Madeira or sherry wine
  • Custard sauce
In 1 teacupful of water, boil until dissolved the isinglass or gelatine. Stir it continually while boiling. Then squeeze the lemon juice onto the sugar. Stir the sugar into the rich cream and Madeira or sherry wine. When it is well mixed, add the dissolved gelatine . Stir all well together, pour into molds washed with cold water. Put in refrigerator and let them stand until their contents are hard and cold. Serve with sugar and cream or custard sauce.
Submitted by Tess M Jun 4, 2009 15 min 30 min 45 min


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