Blanc-manger

Blanc-Mangers are us’d in Inter-meſſes, or for middling Diſhes or Out-works, and are made as follows. […] Then put your Jelly back upon the Almonds three or four times, ſtill preſſing them through the Strainer ’till the Blanc-Manger is become as thick as Cream.

The cardinal was extremely fond of blanc-manger, and the dutcheſs procured ſome that was mixed with poiſon, and had it ſerved up.

About ſixty or ſeventy years ago it was regarded as the firſt of all ragoûts, and when any was about to hire a cook, he was given blanc-manger to make.

I could never think of a King but what I supposed him sitting under the high deas, and feasting amid his high vassals and Paladins, eating blanc-manger, with a great gold crown upon his head, or else charging at the head of his troops like Charlemagne in the romaunts, or like Robert Bruce or William Wallace in our own true histories.

Then put into a pan the whites of four eggs, and whip them till they begin to whiten, then add your blanc-manger, and place your pan over hot ashes, and continue to whip your preparation until the egg is thoroughly mixed with the almonds, and the whole begins to turn to a thick cream; […]

“We are told here, honest Sancho, that you are so great a lover of meat-balls and blanc-manger, that, when you have filled your stomach, you stuff your pockets with the remainder for the next day.”

[…] you may loosen the blanc-manger by setting the mould in a pan of lukewarm water.

[…] take off the scum, stir in the cream, strain the blanc-manger into a mould; […]