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Susan Gilbert's late nineteenth century British cookery manuscript
Page 107
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Ground - rice Pudding Boil a good table-spoonful of ground-rice in 1 pint of new milk, with lemon-peel and cinnamon, when cold add sugar, 2 Eggs and some nutmeg, bake it with a Crust round the dish. Blanc Mange. Boil 2 oz of Isinglass in 3 half pints of water half an hour. strain it to 3 pints of cream, sweeten it and add some Peach water, or a few bitter almonds let it boil up once and put it into any form you please. Observe and let your Blanc Mange settle before you turn it into the form or the blacks will remain at the bottom of them, and beat the top of the Blance Mange when turned out. Goosberry Fool. Put the fruit into a jar and some good Lisbon sugar set the jar upon a stove or in a saucepan of water over the Fire, if the former a large spoonful of water should be put with the Fruit. When done enough to pulp, press it through a Colander, have ready a sufficient quantity
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Ground - rice Pudding Boil a good table-spoonful of ground-rice in 1 pint of new milk, with lemon-peel and cinnamon, when cold add sugar, 2 Eggs and some nutmeg, bake it with a Crust round the dish. Blanc Mange. Boil 2 oz of Isinglass in 3 half pints of water half an hour. strain it to 3 pints of cream, sweeten it and add some Peach water, or a few bitter almonds let it boil up once and put it into any form you please. Observe and let your Blanc Mange settle before you turn it into the form or the blacks will remain at the bottom of them, and beat the top of the Blance Mange when turned out. Goosberry Fool. Put the fruit into a jar and some good Lisbon sugar set the jar upon a stove or in a saucepan of water over the Fire, if the former a large spoonful of water should be put with the Fruit. When done enough to pulp, press it through a Colander, have ready a sufficient quantity
Szathmary Culinary Manuscripts and Cookbooks
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