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Simple Blamange Cooking Recipe

Below is the quick and easy cooking recipe for Blamange.

Boil two ounces of isinglass half an hour, in a pint and half of water, and strain off the cream. Sweeten it, and add some peach water, or a few bitter almonds; let it boil up once, and put it into what forms you please. Be sure to let the blamange settle before you turn it into the forms, or the blacks will remain at the bottom of them, and be on the top of the blamange when taken out of the moulds. If not to be very stiff, a little less isinglass will do.—For Yellow Blamange, pour a pint of boiling water upon an ounce of isinglass, and the peel of one lemon. When cold, sweeten with two ounces of fine sugar: add a quarter of a pint of white wine, the yolks of four eggs, and the juice of one lemon. Stir all together, and let it boil five minutes: strain through a bag, and put into cups.

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