Photo: Eiliv Sonas Aceron
Ingredients
- 3 teaspoonfuls of the food to 1/2 a pint of milk
- 1 quart of milk
- 1 pint of boiling milk
- a pint of milk
- 6 large tablespoonfuls of the food to a thin paste
- 1 large tablespoonful of the food
Directions
1
Use 3 teaspoonfuls of the food to 1/2 a pint of milk and water, and prepare as above.
2
BLANCMANGE.
3
Mix 6 large tablespoonfuls of the food to a thin paste with a little cold milk, then add 1 quart of milk, flavour with vanilla, lemon or almonds, sweeten to taste; boil 2 or 3 minutes, and pour into wetted mould. Eat with stewed, fresh, or dried fruits, and you have a most nutritious and satisfying dish.
4
Mix 1 large tablespoonful of the food with a little cold water, add to this 1 pint of boiling milk and water, boil together a few minutes, take from the fire, let cool, and then eat. A little nutmeg gives a pleasant flavour.
By T. R. Allinson ·
Recipe sourced from
gutenberg