Lemon Blancmange Recipe
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Instructions
- To one-third of a cup of lemon juice add two-thirds of a cup of orange juice and one cup of water.
- Bring to the boiling point, then add three tablespoons of cornstarch mixed smooth in a little cold water, a pinch of salt and three tablespoons of sugar.
- Let boil slowly for ten minutes, stirring all the time, then add the whites of three eggs beaten to a stiff snow.
- Stir well, remove from the fire, and pour into a wetted mold.
- Serve cold with a custard made with the yolks of the eggs, one pint of milk, two and one-half tablespoons of sugar, and half a teaspoon of lemon extract.
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