1 quart of milk.
1 oz. Cooper’s gelatine.
3 ozs. of almonds, blanched and pounded in a mortar, with
1 tablespoonful of rose-water, added to prevent oiling.
¾ cup sugar.
Heat the milk to boiling, having previously soaked the gelatine in a
cup of it for an hour. Turn in this when the milk is scalding hot; add
the pounded almond-paste, and stir all together ten minutes before
putting in the sugar. When the gelatine has dissolved, remove the
blanc-mange from the vessel of boiling water in which you have cooked
it, and strain through a thin muslin bag, pressing it well to get out
the flavor of the almonds. There should be three or four bitter ones
among them. Wet a mould with cold water, put in the blanc-mange, and
set in a cold place until firm.
You may make blanc-mange without the almonds, although it will not be
so nice—and substitute vanilla for the rose-water.