Blanc Mange
296. One pint of milk,
One pint of cream,
One ounce of isinglass,
The grated rind and juice of one lemon,
Sugar to the taste.
Boil the milk and pour it whilst hot over the isinglass, let it stand near the fire until it is perfectly dissolved, then strain it through a flannel jelly bag into the pint of cream, to which add the grated rind and juice of one lemon, and sugar to the taste. Let the whole boil once; take it off the fire, strain it again through your jelly bag, and pour it in moulds. Set it in a cool place.