Name: Red Jelly and Blanc-mange Layers
Ingredients: red jelly; white blanc-mange; lemon

Red Jelly and Blanc-mange Layers

Ingredients

red jelly
white blanc-mange
lemon

Directions

Prepare red jelly and set it on ice to harden.
Keep the remaining jelly in a warm room.
Once the jelly is firm, add a layer of white blanc-mange and return the mold to the ice.
When the blanc-mange is firm, add a little lemon jelly.
Continue layering red jelly, white blanc-mange, and lemon until all jellies are used.
Leave the mold on ice until ready to serve.

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.