Blanc Mange, A-La-Francaise

Blanch one pound of sweet and twenty bitter almonds, drain them on a sieve, and afterward dry them by rubbing them in a napkin. Pound them in a mortar, moistening them from time to time with half a teaspoonful of water, to prevent their oiling. When they are pounded as fine as possible, take them out of the mortar and put them into a pan; then with a silver spoon beat up the almonds gradually with half a pint of filtered water. After this, spread a napkin over an oval dish, and put the almonds upon it; then gather up the corners of the napkin, and wring it very tight, to press out all the milk from the almonds. Put into this milk twelve ounces of crystallized sugar, broken into small pieces. When the sugar is dissolved, pass the whole through a napkin, and add to it one ounce of clarified isinglass, made rather warm. When the whole is well incorporated, pour into the mould, which should be previously iced. The blanc mange will be ready to serve in two hours.

Blanc Mange

Have ready the following ingredients, and proceed as directed: One ounce of the best isinglass, five ounces of loaf sugar, two inches of stick vanilla, two inches of cinnamon, a pint of new milk, a gill of rich cream, ten bitter and two ounces of sweet almonds. Blanch the almonds and pound them to a paste. Add by degrees, while pounding, the third of a pint of cold water. Let it stand for two hours, then strain off the liquid. Put the milk, sugar, cinnamon, and vanilla, into an enamelled saucepan, and boil slowly till the sugar is dissolved - then stir in the isinglass. When that is dissolved, strain into a basin, and stir in the milk of almonds and the cream. When cool, pour the mixture into a mould, and let it remain in a cold place till firmly set, or put it on ice for an hour.

Blanc Mange, Dutch

Put an ounce of isinglass into half a pint of boiling water, and boil it till dissolved, with the peel of a small lemon. Beat up the yolks of three eggs in half a pint of sherry, and when thoroughly mixed, put it to the isinglass, with three ounces of sugar. Mix the whole well together, and boil it for a few minutes - then strain it through a hair sieve. Stir till nearly cold, and turn it into shapes.

Lemon Sponge

Boil half an ounce of isinglass in a pint of cold water until it is perfectly dissolved; then add the juice of a lemon, and sugar. When cold, and before it jellies, add the whites of two eggs, and beat the mixture until it is well frothed. When it begins to harden, put it into a mould.