Extremely Good Strawberry Blanc-Mange, or Bavarian Cream


  • Strawberries stalked, 1 quart
  • sugar, 8 oz.
  • isinglass 2 oz.
  • new milk, 1 pint
  • sugar, 4 oz.
  • cream, pint
  • juice, 1 lemon.


Crush slightly with a silver or wooden spoon, a quart, measured without their stalks, of fresh and richly-flavoured strawberries; strew over them eight ounces of pounded sugar, and let them stand for three or four hours; then turn them on to a fine hair-sieve reversed, and rub them through it. Melt over a gentle fire two ounces of the best isinglass in a pint of new milk, and sweeten it with four ounces of sugar; strain it through a muslin, and mix it with a pint and a quarter of sweet thick cream; keep these stirred until they are nearly or quite cold, then pour them gradually to the strawberries, whisking them briskly together; and last of all throw in, by small portions, the strained juice of a fine sound lemon Mould the blanc-mange, and set it in a very cool place for twelve hours or more before it is served.

Obs.—We have retained here the old-fashioned name of blanc-mange (or blanc-manger) because it is more familiar to many English readers than any of recent introduction; but moulded strawberry-cream would be more appropriate; as nothing can properly be called blanc manger which is not white. By mingling the cream, after it has been whisked, or whipped, to the other ingredients, the preparation becomes what is called un Fromage Bavarois, or Bavarian cream, sometimes simply, une Bavaroise.