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📝 Description
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🥘 Ingredients
1/4 lb. of sugar, 1 quart of milk, 1-1/2 oz. of isinglass, the rind of 1/2 lemon, 4 laurel-leaves. [Illustration: BLANC-MANGE.]
👨🍳 Method
Put all the ingredients into a lined saucepan, and boil gently until the isinglass is dissolved; taste it occasionally, to ascertain when it is sufficiently flavoured with the laurel-leaves; then take them out, and keep stirring the mixture over the fire for about 10 minutes. Strain it through a fine sieve into a jug, and, when nearly cold, pour it into a well-oiled mould, omitting the sediment at the bottom. Turn it out carefully on a dish, and garnish with preserves, bright jelly, or a compote of fruit.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Cheap Blanc-Mange, eager to experience a vintage pudding on a modern budget. I found the process surprisingly simple and the ingredients remarkably few. The isinglass, a gelatin substitute from fish bladders, was the most unusual component, but it worked like a charm. What delighted me was the subtle, herbal note from the laurel leaves — a pleasant surprise in a dessert. This recipe is perfect for the modern weeknight cook seeking a fuss-free, budget-friendly dessert. The resulting blanc-mange was smooth, lightly lemoned, and had a delicate savory undertone from the laurel leaves. It's a delightful end to a meal, and I can see it gracing many future dinner parties.
