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Fruit Blancmange

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Fruit Blancmange

Ingredients

Directions

  1. Prepare the blancmange according to the package instructions.

  2. Layer a good amount of blancmange at the bottom of large dariol moulds.

  3. Place a smaller dariol in each mould and fill the space between with blancmange.

  4. Allow the smaller dariols to set until the blancmange is firm, then remove them.

  5. Fill the cavity with stewed fruit and cover with more blancmange.

  6. Let it set, then turn out 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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