Striped Blancmange from Great Cooks and Their Recipes by Taillevent

Ingredients

• 2¼ oz/¼ cup/75 g mulberries, black currants or blackberries
• 1⅔ pints/1 quart/5 liter milk
• pinch of saffron
• 6 oz/1 cup/175 g whole blanched almonds, finely ground
• 6 oz/1 cup/175 g cream of rice
• 3¼ oz/¼ cup/100 g sugar
• 1 tsp salt
• 2 tbsp lard or shortening
• 1 tsp ground cinnamon (optional)
• ¼ tsp ground cloves (optional)
• ¼ tsp ground ginger (optional)
• 3 oz/90 g spinach and/or parsley