Wednesday, February 22, 2017

Wine Blanc Mange

Recipe Provenance
The following recipe comes from a collection of recipes found in a manuscript journal located in the H. Furlong Baldwin Library at the Maryland Historical Society in Baltimore. The manuscript is attributed to Ann Maria Morris and the date of 1824 is written on the inside cover. The recipe below is one of many from the manuscript that will be included in a book I am writing. The book will contain biographical information about Mrs. Morris, an annotated transcript of the entire manuscript as it was written, and a section of modern recipe adaptations (including this one!).

The Recipe: Wine Blanc Mange
Pour a pint of warm water on one oz. of Isinglass. Let it simmer 8 or 10 hours. Strain the juice of 3 large lemons on 1 ¼ lb. of sugar, rasp one lemon, add a pint of wine. Put the whole on the fire till it boil a few minutes—strain it, have the yelks of 6 eggs well beaten pour it on them, let it simmer & boil it very few minutes, cool it & put it in moulds.

About the Recipe 
Click here to read about the history of blanc mange in my post for Lemon Blanc Mange, a recipe that is very similar to this one, except it has less wine.

Wine Blanc Mange: Modern Recipe Adaptation

  • 2 Cups White Wine
  • 3 Cups Sugar
  • 1 Cups Cold Water
  • 1-Ounce Package Knox Unflavored Gelatin
  • Juice of 3 Lemons
  • Grated Zest of 1 Lemon
  • 6 Egg Yolks

  1. Place the wine and sugar in a saucepan and bring to a boil. Cook for 10 minutes, until the mixture has reduced and is syrupy.
  2. While the wine/sugar mixture is cooking, place the cold water in a large mixing bowl. Sprinkle all of the gelatin on top and set it aside.
  3. When the wine/sugar syrup is ready, add the lemon juice and zest to it and stir. Then, add this mixture to the cold gelatin in the large mixing bowl and stir well. The mixture will still be too hot to add the raw egg yolks without tempering. Follow the next step carefully to temper the eggs.
  4. Place the egg yolks in a small mixing bowl and whisk. Then, add about 1/4 cup of the hot gelatin mixture to the egg yolks and stir well.  Then, add the egg yolks to the larger mixing bowl with the hot gelatin. Stir well. Note: You need to do it this way to avoid the egg yolks from cooking and scrambling, so don't leave this step out!
  5. Pour the mixture into a medium-sized decorative jelly mold and refrigerate several hours until the jelly is completely firm.
  6. Place the mold in a bowl of hot water for 30-60 seconds to help release it from the mold.

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