{"id":5271,"slug":"vanilla-blanc-mange","title":"Vanilla blanc mange","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["One pint of milk","One pint of cream","Six ounces of sugar","One ounce of gelatine","One-half of a vanilla bean","Cold water","Two ounces of chocolate","A cup of strong coffee","One-quarter pound of chopped candied fruits","A glass of liqueur, such as maraschino, kirschwasser, kummel, rum, or other liqueur"],"ingredients_norm":["milk","cream","sugar","gelatine","vanilla bean","cold water","chocolate","strong coffee","candied fruit","liqueur such as maraschino kirschwasser kummel rum or other liqueur"],"steps":["Soak the gelatine in cold water.","Put the milk and the vanilla bean on the fire together and let them come nearly to a boil.","Then remove from the fire, add the soaked gelatine, and work with a wooden spoon until melted.","Strain, and allow to become nearly cold.","Then add the cream, and beat, on ice, until it begins to thicken.","Then put in moulds and set in ice box for one hour.","Turn out of moulds to serve.","Chocolate blanc mange. Use two ounces of chocolate instead of vanilla bean.","Coffee blanc mange. Use a cup of strong coffee instead of vanilla bean.","Blanc mange aux fruits. Make a vanilla blanc mange, and just before putting in moulds mix in one-quarter pound of chopped candied fruits.","Blanc mange aux liqueurs. Add to a vanilla blanc mange a glass of liqueur, such as maraschino, kirschwasser, kummel, rum, or other liqueur. Add the liqueur just before putting into the mould."],"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:w65:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"1cf046fde613c60d0c50dab846ead8592d47def2efa47cccff9ae47bf5a1c47e","created_at":"2026-08-02T16:42:54Z","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/vanilla-blanc-mange"}