Put into a pan an ounce of isinglass; (in warm weather you must take
an ounce and a quarter;) pour on as much rose water as will cover the
isinglass, and set it on hot coals to dissolve.[G] Blanch a quarter of
a pound of shelled almonds, (half sweet and half bitter,) and beat them
to a paste in a mortar, (one at a time,) moistening them all the while
with a little rose water. Stir the almonds by degrees into a quart of
cream, alternately with half a pound of powdered white sugar; add a
large tea-spoonful of beaten mace. Put in the melted isinglass, and
stir the whole very hard. Then put it into a porcelain skillet, and let
it boil fast for a quarter of an hour. Then strain it into a pitcher,
and pour it into your moulds, which must first be wetted with cold
water. Let it stand in a cool place undisturbed, till it has entirely
congealed, which will be in about five hours. Then wrap a cloth dipped
in hot water round the moulds, loosen the blanc-mange round the edges
with a knife, and turn it out into glass dishes. It is best to make it
the day before it is wanted.
Instead of using a figure-mould, you may set it to congeal in tea-cups
or wine glasses.
Blanc-mange may be coloured green by mixing with the cream a little
juice of spinage; cochineal which has been infused in a little brandy
for half an hour, will colour it red; and saffron will give it a bright
yellow tinge.