{"id":5677,"slug":"corn-starch-blanc-mange","title":"Corn starch blanc mange","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a pint of milk","three spoonfuls of corn starch","a little cold milk","two ounces of sugar","two well-beaten eggs","cold cream"],"ingredients_norm":["milk","corn starch","little cold milk","sugar","egg","cold cream"],"steps":["Put a pint of milk on the fire.","Moisten three spoonfuls of corn starch in a little cold milk, and then stir it into the boiling milk.","Add two ounces of sugar and two well-beaten eggs.","Cook for a few minutes, and pour into small moulds.","When cold, unmould, and serve with cold 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/39550","source_ref":"pg:39550:w91:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b8f979606d5d54f33eb21149de12b36bdb9498f1ac2ee2e24cab4923dc1491ad","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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/corn-starch-blanc-mange"}