{"id":7672,"slug":"blanc-mange","title":"BLANC MANGE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["1 quart milk","4 large tablespoons cornstarch","1/4 cup cold milk","2 whole eggs","1/2 cup sugar","tiny pinch of salt","piece of butter, size of a hickory nut","vanilla or lemon flavoring","cream (for serving)"],"ingredients_norm":["milk","cornstarch","cold milk","whole egg","sugar","tiny pinch of salt","butter size of hickory nut","vanilla or lemon flavoring","cream"],"steps":["Heat one quart of milk to boiling point.","Dissolve four large tablespoons of cornstarch in a quarter cup of cold milk.","Beat two whole eggs with one-half cup of sugar until light, and add a tiny pinch of salt.","When the milk begins to boil, add a piece of butter, size of a hickory nut.","Then pour it over the well-beaten eggs and sugar, mix well, and put back on the stove.","Stir until it begins to boil, then stir in the dissolved cornstarch until the custard is very thick.","Remove from the fire, flavor with vanilla or lemon.","Pour into a mold, and set on ice till very cold and firm.","Serve with cream."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w86:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0613d45e4857d5465397f8a14b4cc915a9eddc25681fb1c094c6ad5df37dcba6","created_at":"2026-08-02T17:02:55Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/blanc-mange"}