Maizena Blanc Mange

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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This can be made with maizena, corn starch, or potato flour, but maizena is preferable. Take a quarter of a pound of maizena and three pints of milk. Put two and a half pints of the milk on to boil, and wet the corn starch or maizena with the remaining half pint. When the milk boils add to it (or better before it boils), a quarter of a pound of white sugar and some lemon rind, sliced or grated. Let this boil a little, and then stir in the mixed maizena or corn starch. When cooked five minutes, pour it into moulds or bowls; wet the bowls first with cold water to prevent the jelly sticking to the sides. When firm and cold, eat it with cream or any kind of stewed fruit you may have.