Fruit Salad
Ingredients
Directions
Prepare the blancmange and let it firm in smaller molds.
Remove the molds and fill the cavity with stewed fruit.
Cover the fruit with more blancmange.
Once set, turn out the molds and serve with custard or whipped cream.
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.
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