Currant Blanc-Mange from Modern Cookery for Private Families by Eliza Acton
In three-quarters of a pint of clear currant-juice, drawn from the fruit as for jelly, and strained, dissolve an ounce and a half of isinglass; add nine ounces of sugar broken small, give the whole...
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Ingredients
- isinglass, 1½ oz.
- Clear juice of red currant, ¾ pint
- cream, ¾ pint.
- sugar, 9 oz.
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