Yellow Blancmange Best Receipt

[ Yellow Blancmange Best Receipt ] Sarah Creighton Wilkins

Contributors
Contributor Role
Compiler
Contributor Name
Sarah Creighton Wilkins

Date: Late 18th or early 19th century; exact date unknown.

Publication Format
Manuscript

Type
Food

Ingredients
isinglass
water
boiling water
eggs
egg yolks
white wine
wine
lemon
lemon juice
lemon rind
sugar
butter

Places
Halifax
Nova Scotia

Source: Manuscript Notebook of Sarah Creighton Wilkins
Institution: Nova Scotia Archives | Source Origin: MacDonald Family Fonds | Reference: MG 1 No. 1 / Microfilm Reel 10,618

Description

Recipe for the dessert yellow blancmange.


Images
Transcription

Yellow Blancmange best receipt
1 & ½ once of Isinglass disolv d in a 
pint of boiling water at night, add to it
the next day when warm’d the yolks of
4 Eggs beat well half a pint of 
White wine juice of 2 lemmons with
the rind of one, sugar to the taste & butter
is an addition

Annotations
Isinglass
A clarifier made from fish bladders.