Click here to advertise on CatholicCulture.org

Catholic Recipe: Blanc Mange

    INGREDIENTS

  • 3 cups milk
  • 1/4 cup cornstarch
  • 4 Tablespoons sugar
  • 1 pinch salt
  • 1 beaten egg
  • 1 teaspoon almond flavoring
  • Details

  • Prep Time: 30 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

German cooks created a Bavarian cream with either a strawberry or cherry sauce to symbolize the blood which Herod spilled. They felt that blanc mange would be suitable for little children and grownups after too much Christmas feasting. Sometimes these quivery milk puddings were colored different colors. A variation on this idea, in honor of the Holy Innocents, is this recipe for blanc mange.

DIRECTIONS

Scald two and one-fourth cups of milk. Mix three-fourths cup of cold milk, cornstarch, two tablespoons of sugar and salt. Add slowly to the hot milk. Cook until thick (about five minutes). Add egg and the rest of the sugar. Finish cooking for a minute or two. Flavor with almond. Mold.

Recipe Source: Cooking for Christ by Florence Berger, National Catholic Rural Life Conference, 4625 Beaver Avenue, Des Moines, IA 50310, 1949, 1999
Subscribe for free
Shop Amazon
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Reading The Diary of a Country Priest: Spiritual riches and poverty 13 hours ago
Vibrant Catholicism, 1: Lamenting the entire 20th century 19 hours ago
Holding bishops accountable: the next steps May 27
The real story behind the French ambassador's nomination to the Holy See May 27
A joyful noise unto the Lord: Goal met! May 26

Top Catholic News

Most Important Stories of the Last 30 Days