Gelatine Blanc Mange

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take a quart of new milk, set it on to boil; stir into the boiling milk, half a box of gelatine, which should have been soaked in cold water ten or fifteen minutes. When the gelatine is dissolved, stir into the milk a cup of sugar; take the jelly from the fire, and last of all while the mixture is very hot, stir in four eggs; season with vanilla or lemon extract, and pour into moulds. Eat with cream. This is very nourishing for invalids.