Blanc-mange à la Princesse from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Boil a pint of cream or milk with a quarter of a pound of castor sugar, a little lemon peel, and a little bayleaf or cinnamon; dissolve in this half an ounce of Marshall’s Finest Leaf Gelatine,...
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Cooking tools:
- Saucepan
- Stove
- Mold
- Refrigerator
- Spoon
Ingredients
- cream
- castor sugar
- milk
- bayleaf
- lemon peel
- gelatine
- cinnamon
- hot water
- water
- syrup
- brandy
- lemon jelly
- jelly
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