Good Common Blamange, Or Blanc Manger. (Author's Receipt.)

Infuse for an hour in a pint and three quarters of new milk the very thin rind of one small, or of half a large lemon and eight bitter almonds, blanched and bruised; then add two ounces of sugar, or rather more for persons who like the blamange very sweet, and an ounce and a half of isinglass. Boil them gently over a clear fire, stirring them often until this last is dissolved; take off the scum, stir in half a pint of rich cream, and strain the blamange into a bowl: it should be moved gently with a spoon until nearly cold to prevent the cream from settling on the surface. Before it is moulded, mix with it by degrees a wineglassful of brandy.

New milk, 1 3/4 pint; rind of lemon, 1/2 large or whole small 1; bitter almonds, 8; infuse 1 hour. Sugar, 2 to 3 ozs.; isinglass, 1 1/2 oz.: 10 minutes. Cream, 1/2 pint; brandy, 1 wineglassful.

Richer Blamange

A pint of good cream with a pint of new milk, sweetened and flavoured as above, or with a little additional sugar, and the rind of one Very fresh lemon with the same proportion of isinglass will make very good blamange. A couple of ounces of almonds may be pounded and mixed with it, but they are not needed with the cream.

Jaumange, Or Jaune Manger. Sometimes Called Dutch Flummery

Pour on the very thin rind of a large lemon, and half a pound of sugar broken small, a pint of water, and keep them stirred over a gentle fire until they have simmered for three or four minutes, then leave the saucepan by the side of the stove, that the syrup may taste well of the lemon. In ten or fifteen minutes afterwards add two ounces of isinglass, and stir the mixture often until this is dissolved, then throw in the strained juice of four sound, moderate-sized lemons, and a pint of sherry; mix the whole briskly with the beaten yolks of eight fresh eggs, and then pass it through a delicately clean hair-sieve: next thicken it in a jar or jug placed in a pan of boiling water, turn it into a bowl, and when it has become cool, and been allowed to settle for a minute or two, pour it into moulds which have been laid in water. Some persons add a small glass of brandy to it, and deduct so much from the quantity of water.

Rind of 1 lemon; sugar, 8 ozs.; water, 1 pint: 3 or 4 minutes. Isinglass, 2 ozs.; juice, 4 lemons; yolks of 8 eggs; wine, 1 pint; brandy (at pleasure), 1 wineglassful.

Extremely Good Strawberry Blamange

Crush slightly, with a silver or a wooden spoon, a quart, measured without their stalks, of fresh and richly-flavoured strawberries; strew over them eight ounces of pounded sugar, and let them stand three or four hours; then turn them on to a fine hair-sieve reversed, and press them through it. Melt over a gentle fire two ounces of the best isinglass in a pint of new milk, and sweeten it with four ounces of sugar; strain it through a muslin, and mix it with a pint and a quarter of sweet thick cream; keep these stirred until they are nearly or quite cold, then pour them gradually to the strawberries, whisking them briskly together; and last of all throw in, by small portions the strained juice of a fine sound lemon. Mould the blamange, and set it in a very cool place for twelve hours or more, before it is served.

Modern blamange or cake mould.

Modern blamange or cake mould.

Strawberries stalked, 1 quart; sugar, 8 ozs.; isinglass, 2 oz.; new milk, 1 pint; sugar, 4 ozs.; cream, 1 1/4 pint; juice, 1 lemon.