Sweets/Treats Rice Flour Blanc Mange

rice flour blanc mange
(from Confederate Receipt Book. A Compilation of over One Hundred Receipts, Adapted to the Times, Richmond, 1863)

Ingredients:

1 quart of milk + extra milk for mixing​

sugar & rose water​

rice flour​

Instructions:

Boil one quart of milk, season it as to your taste with sugar and rose water, take four tablespoonfuls of the rice flour, mix it very smooth with cold milk, add this to the other milk while it is boiling, stirring well. Let all boil together about fifteen minutes, stirring occasionally, then pour it into moulds and put it by to cool. This is a very favorite article for invalids.​

​

 

[MRB1863]

Like vanilla pudding. Thanks to all for the culinary variants. Some reason the name Blancmange hits a bad chord for me. Might be the mange part that I have a tough time getting past. For some reason think of mange on a dog combined with pudding. I'll try to forget about that next time my spoon begins to dip into a delicious serving of pudding.

 

[Brenal]

Lovely stuff, there is always a box of this in the kitchen cupboard

 

[Anna Elizabeth Henry]

I can't believe I've never made pudding from scratch before. Anytime I've needed pudding either alone or with some type of pie, I've always used the instant package and doctored it up a little bit. Is there a huge difference in flavor between homemade from scratch and the commercial mixes?

 

[donna]

Homemade is the best. It has a delightful taste and so smooth. My Mom always made pudding from scratch. I like to do it too.

 

[MRB1863]

Hmmmmm...homemade! Anything seems better when homemade. Must be the love that is in it.

 

[donna]

I think the love in it has a lot. My Mom worked but she did like to cook. On weekends she would make all kinds of dishes. We loved weekends.

I always worked but wanted to follow Mom's example and would prepare meals and refrigerate and then warm them during the week. Always enjoyed baking as a child. Made pies and cakes with my Granny. It was so much fun.

 

[Rio Bravo]

Blancmange - The Highest Peak in the Swiss Alps !!!

 

[Brenal]

Hmmmmm...homemade! Anything seems better when homemade. Must be the love that is in it.

Without a doubt homemade is always best, but just every now and then that fake mass produced chemically induced probably very bad for you flavouring that is in the packet stuff just hits the spot.

 

[MRB1863]

Without a doubt homemade is always best, but just every now and then that fake mass produced chemically induced probably very bad for you flavouring that is in the packet stuff just hits the spot.

Better living through chemistry? I suppose that is the way of the world today, synthetic flavoring and preservatives are the mainstays in our cuisine. And yes, sometimes a quick craving may be satisfied by a commercially produced substitute for a good homemade recipe.

 

[donna]

The classic Vanilla Pudding for Vanilla Pudding Day.

 

[LoriAnn]

I must try this! I would have guessed eggs were involved, but perhaps I am thinking of custard.

 

[grace]

Oh, it's just pudding...I thought it was something much nastier, like calves-foot-jelly the way it is usually described.

I do like it, then.

 

[redbob]

I think that the words Vanilla Pudding are more appetizing to me than Blancmange. And, thanks for the heads up, I know what will be today's dessert.

 

[John Hartwell]

My aunt used to make blancmange. It was always delicious, sometimes heavenly so (depending on what she put on it). But, it always seemed to me that nothing was really worth putting so much time and bother (oh, the constant stirring! she seemed to spend hours at it!) into cooking.

But, that's just my "kitchenphobia" talking. I am very glad, indeed, that there are so many cooks who enjoy such things ... I certainly enjoy and appreciate their efforts. I am in awe, truly ... though decidedly NOT envious.

jno

 

[Nathanb1]

I can't believe I've never made pudding from scratch before. Anytime I've needed pudding either alone or with some type of pie, I've always used the instant package and doctored it up a little bit. Is there a huge difference in flavor between homemade from scratch and the commercial mixes?

YES! Do yourself a favor and make some. Great thing is you can add what you want without running to the store constantly!

 

[Nathanb1]

Blancmange - The Highest Peak in the Swiss Alps !!!