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Blanc-manger Aux Avelines

A milk made by pounding and straining filbert kernels, sweetened with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Filbert and sugar work together. They rank in the top 27% of all ingredient pairs, and cooks put them together in 143 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Blanc-manger Aux Avelines

Ingredients

Directions

Prepare

  1. Peel the filbert kernels.

  2. Soak half of them in cold water for 2 hours.

  3. Dry the other half.

Toast and cool

  1. Place in a small pan over low heat, stirring continuously until they turn a clear yellow.

  2. Remove from heat.

  3. Let cool.

Make the milk

  1. Pound the cooled filberts.

  2. Add a little water to prevent oiliness.

  3. Mix the pounded filberts with 1½ pints of filtered water in a basin.

  4. Squeeze through a cloth to extract the milk.

  5. Add ½ cup of sugar and press again through the cloth.

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. Filbert + sugartop 27% of all pairs
    Smell alikelow
    Cooked together143 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

Filbert kernels
Provide the nut fat and flavour that give the milk its body and taste.
Filtered water
Carries the ground nuts out into a liquid, creating the milk.
Sugar
Adds sweetness to the finished milk.

The step that matters

Toasting the filberts over low heat. Nuts scorch quickly and turn bitter once they darken too far. Stirring constantly over low heat lets them colour evenly and stop at a clear yellow.

“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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