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Title
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To make Dutch Blomange [blancmange]
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Date
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1694/1795
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Description
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A recipe for Dutch blancmange using isinglass (a substance derived from the dried swim bladders of fish), white wine, lemons and lemon juice, egg yolks, sugar, aniseed water, unripe bananas, and port wine.
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Transcript
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Put two ounces of Ising-glas into a Pint of hot water, till it be disolved, and then strain it through a Sive, add to it a pint of white-wine, the juice of four Lemons, the yolks of eight Eggs, & the rine of one Lemon cut very thin: sweeten to your taste with fine Sugar, set it on a slow fire, and keep stirring whilst it boils then skim it, and put into any thing, and strain [text loss] To one ounce of Mirapicare in [text loss] put as much Annaseed-water [text loss] Gineoe as will just moisten it [text loss] it stand in the Bottle ‘till the nex[text loss] then put to it a pint of good wh[text loss] port or Mounlain wine and shak[text loss] it up siveral times for two or three Days, afhrw or let it stand still to settle. You may power off the fine if you chuse, and put a little more wine to the Dreggs, which tho weak may be of some use — The Apothecaries mix a little Callis sand wth the powder of [?] in order to make it the more readily fine — Mrs: Dixon
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Contributor
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Caylor, Karmen
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Le, Vincent
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Source
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Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
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Publisher
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George Mason University Libraries
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Rights
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Public domain. There are no known restrictions.
