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Mrs. Perry's receipt book, London, England, April 4, 1810
Page 18
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Dutch Blancmange Take two ounces of isinglass steep it two hours in a pint of boiling water, add to it a pint of white wine, the juice of 4 lemons the rind of two, cut very thin, the yolks of 8 eggs well beaten, sweeten it to your taste & stir it together over a slow fire till it boils when cool put it in the moulds.
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Dutch Blancmange Take two ounces of isinglass steep it two hours in a pint of boiling water, add to it a pint of white wine, the juice of 4 lemons the rind of two, cut very thin, the yolks of 8 eggs well beaten, sweeten it to your taste & stir it together over a slow fire till it boils when cool put it in the moulds.
Szathmary Culinary Manuscripts and Cookbooks
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