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Blanc Mange No. 3

  • 1 ounce of isinglass
  • 1 quart of water
  • Whites of 4 eggs
  • 2 spoonfuls of rice water
  • 2 ounces of sweet
  • 1 ounce of bitter almonds
Boil one ounce of isinglass in one quart of water till it is reduced to a pint; then add the whites of four eggs, with two spoonfuls of rice water, to keep the eggs from poaching, and sugar to your liking, and run the liquid through a jelly bag; then put to it two ounces of sweet, and one ounce of bitter almonds; give them a scald in your jelly, and pass the whole mixture through a hair sieve, and empty it into a china bowl. The next day turn it out, and stick it over with almonds, blanched and cut lengthwise.
Submitted by Cassyjean - Torrington, CT Aug 27, 2009 15 min 30 min 45 min
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