Blancmange No 2 Recipe
Boil three ounces of isinglass in a quart of water till it is reduced to
a pint; strain it through a sieve, and let it stand till cold. Take off
what has settled at the bottom: then take a pint of cream, two ounces of
almonds, and a few bitter ones; sweeten to your taste. Boil all together
over the fire, and pour it into your moulds. A laurel leaf improves it
greatly.
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