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Dessert

Fruit Blanc Mange

A moulded hominy dessert, chilled and garnished with strawberries and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Fruit Blanc Mange

Ingredients

Directions

Make the blancmange

  1. Scald the milk.

  2. Add the water and bring it to a boiling point.

  3. Gradually add the hominy and let it boil for two minutes.

  4. Cook in a double boiler for two hours.

  5. Add the sugar and salt after the first hour and a half.

Mould, chill and serve

  1. Mould the mixture.

  2. Chill the mixture.

  3. Garnish with strawberries and 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.

Explore the science

What each ingredient does

Hominy
Its starch swells and thickens the liquid, giving the blancmange its body and set.
Sugar
Adds sweetness and rounds out the mild corn flavour.

The step that matters

Cook slowly in the double boiler. Hominy starch needs long, gentle heat to swell and thicken fully. Direct high heat would scorch the base and leave the mixture grainy.

“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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