FoodReference.com Logo

The FoodReference Website - Recipe Section
Classic Cookbook Recipes: The Inglenook Cook Book, Sisters of the Brethren Church (1906)

  Home  |   Articles & Features  |   Facts & Trivia  |   Cooking Tips  |   RECIPES  |   Quotes  |   Who's Who  |   Food Videos  |   Today in Food History  |   Food Trivia Quizzes  |   Crosswords  |   Humor  |   Poetry  |   Cookbooks  |   Food Posters  |   Magazines  |   Catalogs  |   Key West  |   Gourmet Tours  |   Cooking Schools  |   Festivals & Shows  |

You are here >  HomeRecipes

 1906 COOKBOOKSHORTCAKES & PUDDINGS 1 >  Blanc Mange >

NEXT

 


 

SAVEURGet a Free Trail issue
SAVEUR

The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.

 

 

 

 

Please feel free to link to any pages of FoodReference.com from your website.

No permission is necessary to link to our pages.

For permission to use any of the content on FoodReference.com please contact:
  james@foodreference.com

All contents of this website are copyright © 1990--2010 James T. Ehler and www.FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

 

 

Bookmark and Share 

Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SHORTCAKES AND PUDDINGS

BLANC MANGE
 
 
 Place over the fire in a kettle or sauce pan, 2 quarts of sweet milk, which must be stirred frequently to prevent scorching. Into a bowl beat 2 eggs, and add a small teacupful of sugar. Into another bowl place 4 heaping tablespoonfuls corn-starch, which moisten with cold milk until it is about the consistency of cream. Add this to the beaten eggs and sugar, and stir the whole into the milk as soon as it comes to a boil. Continue stirring a few minutes, until the starch is well cooked. Remove from stove, add a teaspoonful of extract, lemon or vanilla; pour into cups which have previously been rinsed with cold water. Serve cold, with stewed or canned fruit. Cherries are suitable.

Nannie B. Underhill, Collbran, Colo.
 
 

 

  1906 COOKBOOK  |   SHORTCAKES & PUDDINGS 1  |   A Hasty Bread Pudding  |   Ambrosia  |   An Orange Pudding  |   Apple Butter Roll  |   Apple Pudding, 3 Recipes  |   Two Iowa Apple Puddings  |   Apple Rolls  |   Baked Huckleberry Pudding  |   Berry Pudding  |   Biscuit Pudding  |   Black Pudding  |   Blackberry Flummery  |   Blanc Mange  |   Bread Dough Pudding  |   Bread Pudding, 3 Recipes  |   Brown Betty  |   Charlotte Russe  |   Cherry Cobbler  |   Cherry Pudding  |   Corn Pudding  |   Cornstarch Custard  |   Cornstarch Pudding, Iowa  |   Cornstarch Pudding, Ohio  |   Cottage Puddings, 3 Recipes  |   Currant Roll  |   Delicious Pudding  |   Duff Pudding  |   Economy Pudding  |   English Pudding  |   Excellent Lemon Pudding  |   Floats, 2 Recipes  |   Flumerry  |   Fruit Pudding  |   Gooseberry Cobbler  |   Graham Puddings, 2 Recipes  |   Green Corn Pudding  |   Hard Times Charlotte  |   Huckleberry Pudding  |

  Home  |   About & Contact  |   Recipes  |   Food Videos  |   Links  |

 

 

 

FOOD VIDEOS

 

3 Young Chefs

Click on the
3 Young Chefs for the Best Cooking Culinary Baking, Hospitality & Travel Schools