How To Make Blancmange Recipe

Scald, skin, wash, and thoroughly bruise one ounce of sweet almonds with

a rolling-pin on a table; put this into a basin with one ounce of lump

sugar, and three gills of cold water, and allow the whole to stand and

steep for three hours. Next, boil one ounce of shred isinglass, or

gelatine, in a gill of water, by stirring it on the fire, while boiling,

for ten minutes; pour this to the milk of almonds; strain all through a

muslin into a basin, and when the blancmange has become stiff and cold,

let it be given to the patient in cases of fevers, or extreme delicacy.

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