p. 26

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Blanc Mangé
Take one ounce of isinglass, and soak it for two or three
hours in lukewarm water, when sufficiently softened,
squeeze all the water from it and put to it one quart of
new milk, with, a blade of mace ^ _{or a small [ps?] of vanilla in a [ps?] of white cotton or linen} the peel of a fresh lemon
and a dessert spoonful of rose water. Simmer it slowly
until the isinglass is dissolved, stirring it lest it should
burn, then sweeten to your taste with loaf sugar, and
strain it through a flannel bag, stir it a few moments
to prevent the cream from rising to the top, and pour
it free from any sediment into your mould, which
should be previously dipped in cold water.
Dutch blanc mangé
Wash one ounce and a half of isinglass pour a pint & a
half of boiling water over it, let it stand for an hour, and
then boil it for twenty minutes, strain, & when it is nearly
cold, add the beaten yolks of six eggs, a* pint of white wine,
the peel, and juice of two lemons, and a stick of cinnamon,
sweeten with pounded loaf sugar, stir it over the fire until
it begins to simmer, but do not allow it to boil, pick out the
peel and cinnamon, pour it into a basin stir it 'till nearly
cold, then put it in your moulds--
* or half pint of ''créme
de Noyau" cordial, which
is a great improvement
on the wine, omit cinnamon

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