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Dessert

Blanc Manger

A gelatin dessert made with isinglass, water, lemon, white wine, egg yolks, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lemon and white wine are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 3,832 recipes. Both carry myrcene, which smells balsamic, herbaceous. The science ↓

Blanc Manger

Ingredients

Directions

Make the base

  1. Dissolve isinglass in water over low heat with lemon peel and juice.

  2. Let it sit to absorb the lemon flavor.

  3. Remove the peel.

Finish and set

  1. Stir in white wine and egg yolks gently.

  2. Sweeten to taste.

  3. Pour into molds to cool.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + white winetop 11% of all pairs
    Smell alikemoderate
    Cooked together3,832 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  2. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  4. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. White wine + sugartop 30% of all pairs
    Smell alikelow
    Cooked together2,586 recipes

    Shared aroma: beta-damascenone (apple, rose).

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Isinglass
Gelatin-like protein that dissolves in warm water and sets as it cools, giving the dessert its firm body.
Egg yolks
Add richness and a creamy texture, thickening the mixture slightly when gently combined.
White wine
Adds acidity and aromatic flavor that balances the sweetness and richness.
Lemon
Contributes aromatic oils from the peel and bright acidity from the juice.

The step that matters

Stir in the egg yolks gently. Egg yolks can curdle or scramble if added to hot liquid too quickly or stirred vigorously. Adding them gently and off direct heat keeps the mixture smooth and evenly creamy.

Swap the lemon

How well each one fits the dish's main ingredients (white wine, egg, sugar):

  1. Vanillafits about as well
  2. Lemonthe original
  3. Applefits less well
  4. Plumfits less well

Fit is the average pairing score against white wine, egg, sugar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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