Blancmange and Peanut Brittle

Blancmange, a thickened milk (or cream) pudding. From the french words for the color white and the verb “to eat,” blancmange in the form we recognize has existed at least since the 1600s; it’s both a food for special occasions (where it would be accompanied by spices, fruits, or berries) and for those with sensitive stomachs.

Blancmange is referenced in Captain Peacock’s antics in Are You Being Served? (fast forward to the 4 minute mark if you’re not a fan of Britcoms):

For a larger version of this scan, click here.

From the notebook of J.L. from Avon Lake, Ohio. Dated 1915.
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4 c. scalded milk
1/2 c. cornstarch
1/4 c. sugar
1/4 t. salt
1/2 c. cold milk
1 t. vanilla
whites of 3 eggs

Mix cornstarch, sugar and dilute with cold milk. Add to scalded milk, stirring constantly, until mixture thickens. Cook fifteen minutes.

Add flavoring and whites of eggs; mix and chill. Serve with milk and sugar.

Peanut Brittle


Melt sugar in saucepan and add shelled peanuts; pour on turned-over pie tin.


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