Dissolve gently an ounce of fine isinglass in a pint of new milk or
of thin cream, and strain it through a folded muslin ; put it into a
clean saucepan, with three ounces of sugar, broken into small lumps5,
and when it boils, stir to it half a pint of rich cream ; add it, at first
by spoonsful only, to eight ounces of the finest apricot jam, mix them
very smoothly, and stir the whole until it is nearly cold that the jam
may not sink to the bottom of the mould : a tablespoonful of lemon-
juice will improve the flavour.
When cream is scarce, use milk instead, with an additional quarter
of an ounce of isinglass, and enrich it by pouring it boiling on the
same proportion of almcnds as for the second quince blanc-mange (see
page 478). Cream can in all cases be substituted entirely for the
milk, when a very rich preparation is desired. Peach jam will answer
admirably for this receipt ; but none of any kind should be used for
it which has not been passed through a sieve when made.
Isinglass, 1 oz. ; new milk, 1 pint ; cream, \ pint : sugar, 3 oz. ;
apricot jam, \ lb ; lemon-juice, 1 tablespoonful. Or, peach jam, £
lb. ; cream, \\ pint.
CURRANT BLANC-MANGE.
In three-quarters of a pint of clear currant-juice, drawn from the
fruit as for jelly, and strained, dissolve an ounce and a half of isin-
glass ; add nine ounces of sugar broken small, give the whole a boil,
strain it, and stir it by slow degrees to three-quarters of a pint of
thick cold cream✪ Currant Blanc-Mange ; when it is less than milk-wurm pour it into the
moulds. The proportions of juice and cream can be varied to the
taste, and a portion of raspberries or strawberries added to the cur-
rants. Black currants would, we think, make an agreeable variety of
this blanc-mange for persons who like their peculiar flavour, but we
have not tried them.
Clear juice of red currant, f pint ; isinglass, oz. ; sugar, 9 oz. ?
cream, f pint.
480
MODERN COOKERY.
[chap, xxiii.
LEMON SPONGE, OR MOULDED LEMON CREAM.
Infuse in half a pint of cream the very thin rind of one large lemon,
or of one and a half of smaller size ; or, instead of this, rasp the fruit
with the sugar which is to be used for the preparation. Add three-
quarters of an ounce of fine isinglass, and when this is dissolved
throw in seven ounces of sugar✪ Lemon Sponge or Moulded Lemon Cream in small lumps. Do not boil the
mixture, to reduce it, but let it be kept near the point of simmering,
until the sugar and isinglass are entirely dissolved, and a full flavour
of the lemon-rind has been obtained ; then stir in another half- pint
of cream, and strain the mixture immediately into a deep bowl or pan.
When it is quite cold, add to it very gradually the strained juice of
one lemon and a half, whisking the preparation well all the time ;
and when it begins to set, which may be known by its becoming very
thick, whisk it lightly to a sponge, pour it into an oiled mould, and,
to prevent its breaking when it is dished, just dip the mould into hot,
but not boiling water ; loosen the edges carefully, and turn out the
cream : to save time and trouble the whisking may be omitted, and a
plain lemon-cream take place of the sponge.
Cream, 1 pint ; rind of lemons 2 middling-sized, or 1 \ large ; isin •
glass, f oz. ; sugar, 7 oz. ; juice of 1^ lemon.
Page 421 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Dissolve gently an ounce of fine isinglass in a pint of new milk or of thin cream, and strain it through a folded muslin ; put it into a clean saucepan, with three ounces of sugar, broken into small lumps5, and when it boils, stir to it half a pint of rich cream ; add it, at first by spoonsful only, to eight ounces of the finest apricot jam, mix them very smoothly, and stir the whole until it is nearly cold that the jam may not sink to the bottom of the mould : a tablespoonful of lemonjuice will improve the flavour.
When cream is scarce, use milk instead, with an additional quarter of an ounce of isinglass, and enrich it by pouring it boiling on the same proportion of almonds as for the second quince blanc-mange (see page 478). Cream can in all cases be substituted entirely for the milk, when a very rich preparation is desired. Peach jam will answer admirably for this receipt ; but none of any kind should be used for it which has not been passed through a sieve when made.
Isinglass, 1 oz. ; new milk, 1 pint ; cream, \ pint : sugar, 3 oz. ; apricot jam, \ lb ; lemon-juice, 1 tablespoonful. Or, peach jam, £ lb. ; cream, \\ pint.
CURRANT BLANC-MANGE.
In three-quarters of a pint of clear currant-juice, drawn from the fruit as for jelly, and strained, dissolve an ounce and a half of isinglass ; add nine ounces of sugar broken small, give the whole a boil, strain it, and stir it by slow degrees to three-quarters of a pint of thick cold cream ; when it is less than milk-warm pour it into the moulds. The proportions of juice and cream can be varied to the taste, and a portion of raspberries or strawberries added to the currants. Black currants would, we think, make an agreeable variety of this blanc-mange for persons who like their peculiar flavour, but we have not tried them.
Clear juice of red currant, f pint ; isinglass, oz. ; sugar, 9 oz. ? cream, f pint.
[chap, xxiii.
LEMON SPONGE, OR MOULDED LEMON CREAM.
Infuse in half a pint of cream the very thin rind of one large lemon, or of one and a half of smaller size ; or, instead of this, rasp the fruit with the sugar which is to be used for the preparation. Add threequarters of an ounce of fine isinglass, and when this is dissolved throw in seven ounces of sugar in small lumps. Do not boil the mixture, to reduce it, but let it be kept near the point of simmering, until the sugar and isinglass are entirely dissolved, and a full flavour of the lemon-rind has been obtained ; then stir in another half- pint of cream, and strain the mixture immediately into a deep bowl or pan. When it is quite cold, add to it very gradually the strained juice of one lemon and a half, whisking the preparation well all the time ; and when it begins to set, which may be known by its becoming very thick, whisk it lightly to a sponge, pour it into an oiled mould, and, to prevent its breaking when it is dished, just dip the mould into hot, but not boiling water ; loosen the edges carefully, and turn out the cream : to save time and trouble the whisking may be omitted, and a plain lemon-cream take place of the sponge.
Cream, 1 pint ; rind of lemons 2 middling-sized, or 1 \ large ; isin • glass, f oz. ; sugar, 7 oz. ; juice of 1^ lemon.
Records on this page
Currant Blanc-MangeApricot Blanc-Mange or Crème ParisienneLemon Sponge or Moulded Lemon Cream