Recipe book, ca.1856, UPenn Ms. Coll. 392

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

Calves Foot Jelly Boil four calves feet in a gallon of water 'till it is reduced to one quart, strain it, & let it stand until cold: skim off the fat & add in the jelly one 1/2 pint of sherry wine, _{1/2 pint of West India rum-} half [alt?] of loaf sugar, six whites of eggs, and the juice of three or four lemons, boil the materials together three for fifteen or twenty minutes, have ready the peels cut them, and strain your jelly upon them through a flannel bag; if not clear at first pour it slowly through the bag, until it becomes so--

Whipt Cream Take one quart of thick rich cream, and the whites of eight eggs beaten well, with half a pint of wine, mix it together, & sweeten it to your taste, with nice loaf sugar finely powdered, whip it up with a with a whisk with a piece of lemon peel tied in the middle, take off the froth with a spoon, & lay it on a seive to drain, & afterwards put it into your glasses-- Syllabub One quart of cream, three gills of white wine; the juice of one lemon, the whites of six or eight eggs, sweeten to your taste-whisk it very thoroughly--

Lemon Cream Juice of four large lemons, half a pint of rose water one pound of sifted load sugar, the whites of seven eggs, and the yolk of one, squeeze the lemons, and add the sugar to them, then the rose water, heat the eggs a great deal, and mix all together, strain it, & set it over a chaffing dish coals-this is one way, until it becomes thicker than cream, so that you can dip it up with a spoon when cold, to the consistency of a custard, do not boil it, but skim it carefully while on the fire, and when hot, put in the peel of one lemon-

Ice Cream A quart of rich cream half a pound of powdered loaf sugar, the juice of two large lemons, or one pint of, strawberries, or raspberries. Put the cream into a bread pan, and squeeze the lemon's juice into it, or gradually stir in, the fruit, which must be previously mashed to a smooth paste. Then by slow degrees stir in the sugar, and when all is well mixed, strain it through a sieve, Put it into a tin that has a close cover, & set that in a deep tub. Fill the tub with ice broken into very small pieces, strew among the ice, a large quantity of coarse salt, being careful that none of the salt gets into the cream. Scrape the cream down with a spoon as it freezes around the inside of the tin edges; when it is all frozen, dip the tin for a moment in lukewarm water; take out the cream, & fill your glasses but not until it is required, as it will very soon melt-- Ice Cream Proportion a quart of milk to five eggs, squeeze into it, the juice of five lemons, and the peel of one, not scraped, but cut into small pieces, the milk must be boiled, and the eggs mixed with it while cooling, strain it, after it is perfectly cold, put in your tin mould for freezing--

Curds & Whey. Take a small piece of rennet about two inches square wash it thoroughly in cold water to get off all the salt, wipe it dry, put it in a tea cup, and pour on it just enough lukewarm water to cover it, let it set all night, or for several hours. Then take out the rennet & stir in the water in which it was soaked, into a quart of new milk, which should be in a broad dish for serving on the table, Set the milk in a warm place until the curd is formed, and as soon as that is the case, if the weather is warm, set in on ice for an hour or two--

"Racahout des Arabes" Dr Mifflin's Half a pound of best French chocolate, One pound of rice flour, a quarter of a pound of good arrow-root, & a half of a pound, of sifted loaf sugar. these materials, are to be throughly mixed, & rubbed together: a dessert spoonful of this compound, is to be slightly moistened, with milk, or with water, as you may prefer, then stirred into a half of a pint of boiling milk. Excellent food for invalids - or a convalescent--