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 Aug 27, 2009
15 min
30 min
45 min