Victorian Jelly: Blanc Mange

Victorian Jelly: Blanc Mange

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Pronounced bləˈmäNZH, blanc mange (blancmange), this sweetened gelatinous dessert is made today with rich milk and cornstarch.

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Kristin Holt | Victorian Jelly: Blanc Mange. Photograph of a moulded blanc mange. Image: Wikimedia.

Photograph of a moulded blanc mange. Image: Wikimedia.

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Wanted: Blanc Mange

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Kristin Holt | Victorian Jelly: Blanc Mange. Wanted: Pastry Cook with Jelly Knowledge. New York Daily Herald of New York, New York, 1850 and 1858.

Wanted: Pastry Cook with Jelly Knowledge. New York Daily Herald of New York, New York, 1850 and 1858.

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Victorians adored gelled desserts. Housekeepers took the role of pastry cook seriously. Note the two advertisements above: one desiring a situation and the other seeking a pastry cook. Both appeared in New York Daily Herald and both emphasize the value of one who understands the art of gelling sweets.

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Kristin Holt | Victorian Jelly: Blanc Mange. Photograph of moulded blancmange on pedistal dish, courtesy of Pinterest (original: Martha Stewart Living)

Photograph of moulded blancmange on pedistal dish, courtesy of Pinterest (original: Martha Stewart Living)

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Victorian Ads: Blanc Mange Thickeners

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As I’ve previously shared details of gelling agents isinglass, Irish moss, ivory dust, and calves’ feet, it’s time to explore mid-nineteenth century developments in thickeners. Inventions and advances opened a new world for cooks.

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French Portable Jelly

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Kristin Holt | Victorian Jelly: Blanc Mange. French Portable Jelly, "a most useful and nutritious preparation of calf's food, a substitute for Isinglass at one-third the expense. From Ipswhich Journal of Ipswich, England, December 21, 1839.

French Portable Jelly, “a most useful and nutritious preparation of calf’s food, a substitute for Isinglass at one-third the expense. From Ipswhich Journal of Ipswich, England, December 21, 1839.

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Panilla: Resembling Isinglass

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Kristin Holt | Victorian Jelly: Blanc Mange. Advertisement for Panilla, resembling isinglass but cheaper, for blanc mange, jellies, and soups. Published in Liverpool Mercury of Liverpool, England. October 8, 1841.

Advertisement for Panilla, resembling isinglass but cheaper, for blanc mange, jellies, and soups. Published in Liverpool Mercury of Liverpool, England. October 8, 1841.

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Arney’s Patent Blanc-Mange Powders

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Kristin Holt | Victorian Jelly: Blanc Mange. Arney's Patent Powder for Jelly and Blanc Mange. From Daily News of London, England, December 24, 1847.

Arney’s Patent Powder for Jelly and Blanc Mange. From Daily News of London, England, December 24, 1847.

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Farina Flour and Corn Starch

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Kristin Holt | Victorian Jelly: Farina Flour and Corn Starch for Blanc-Mange, Cakes, Pies, Custards and Puddings. Hartford Courant of Hartford, Connecticut. June 28, 1850.

Farina Flour and Corn Starch for Blanc-Mange, Cakes, Pies, Custards and Puddings. Hartford Courant of Hartford, Connecticut. June 28, 1850.

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Corn Starch

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Kristin Holt | Victorian Jelly: Vlanc Mange. Corn Starch for Blanc-Mange, Cakes, and Puddings. Buffalo Morning Express of Buffalo, New York, March 19, 1850.

Corn Starch for Blanc-Mange, Cakes, and Puddings. Buffalo Morning Express of Buffalo, New York, March 19, 1850.

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Fermoline

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Kristin Holt | Victorian Jelly: Blanc Mange. Fermoline, a farinaceous article for pies, puddings, and blanc mange. From Bangor Daily Whig and Courier of Bangor, Maine, October 27, 1851.

Fermoline, a farinaceous article for pies, puddings, and blanc mange. From Bangor Daily Whig and Courier of Bangor, Maine, October 27, 1851.

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Kingsford’s Corn Starch

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Kristin Holt | Victorian Jelly: Blanc Mange. Advertisement for Kingsford's Corn Starch in New York Tribune of New York, New York. December 5, 1859.

Advertisement for Kingsford’s Corn Starch in New York Tribune of New York, New York. December 5, 1859.

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Kristin Holt | Victorian Jelly: Blanc Mange. Photo: Poldark's Cornish Christmas Blancmage. Courtesy of Pinterest (see link).

Poldark’s Cornish Christmas Blancmage. Courtesy of Pinterest.

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Victorian Blanc Mange Recipes

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Pigs Feet Blanc Mange

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Kristin Holt | Victorian Jelly: Blanc Mange. Pigs Feet Chocolate Blanc-Mange Recipe from Miss Leslie's Lady's New Receipt Book, published 1851.

Pigs Feet Chocolate Blanc-Mange Recipe from Miss Leslie’s Lady’s New Receipt Book, published 1851.

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Yes, pigs feet. And calves feet, too.

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Isinglass Blanc Mange

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Kristin Holt | Victorian Jelly: Blanc Mange. Blancmange recipe made with pickled isinglass. Published in Lancaster Intelligencer of Lancaster, Pennsylvania. October 29, 1824.

Blancmange recipe made with pickled isinglass. Published in Lancaster Intelligencer of Lancaster, Pennsylvania. October 29, 1824.

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Kristin Holt | Victorian Jelly: Blanc Mange. Isinglass Blanc Mange Recipe from The Complete Confectioner Pastry-Cook, published 1844.

Isinglass Blanc Mange Recipe from The Complete Confectioner, Pastry-Cook, and Baker, published 1844.

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Kristin Holt | Victorian Jelly: Blanc Mange. Isinglass Blanc Mange Recipe. Miss Beecher's Domestic Receipt Book, 1846.

Recipe for Isinglass Blanc Mange. Miss Beecher’s Domestic Receipt Book, 1846.

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Kristin Holt | Victorian Jelly: Blanc Mange. Isinglass Vanilla Bean Blanc-Mange Recipe from Miss Leslie's Lady's New Receipt Book, published 1851.

A Vanilla Bean Isinglass Blanc-Mange Recipe from Miss Leslie’s Lady’s New Receipt Book, published 1851.

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Kristin Holt | Victorian Jelly: Blanc Mange. Recipe for Isinglass Maccaroon Blanc-Mange. From Miss Leslie's Lady's New Receipt Book, 1851.

Recipe for Isinglass Maccaroon Blanc-Mange. From Miss Leslie’s Lady’s New Receipt Book, 1851.

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Kristin Holt | Victorian Jelly: Blanc Mange. Isinglass Spanish Blanc-Mange Recipe from Miss Leslie's Lady's New Receipt book, 1851.

Isinglass Spanish Blanc-Mange Recipe from Miss Leslie’s Lady’s New Receipt Book, 1851.

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Gelatine Blanc Mange

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Kristin Holt | Victorian Jelly: Blanc Mange. Recipe for Blanc Mange made with either Isinglass or Gelatine. From The Enterprise and Vermonter of Vergennes, Vermont, March 18, 1859.

Recipe for Blanc Mange made with either Isinglass or Gelatine. From The Enterprise and Vermonter of Vergennes, Vermont, March 18, 1859.

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Kristin Holt | Victorian Jelly: Blanc Mange. Gelatine Blanc-Mange Recipe from Miss Leslie's Lady's New Receipt Book, 1851.

Gelatine Blanc-Mange Recipe from Miss Leslie’s Lady’s New Receipt Book, 1851.

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Arrow Root Blanc Mange

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Kristin Holt | Victorian Jelly: Blanc Mange. Arrow Root Blancmange from Valuable Receipts or Secrets Revealed Receipt Book, 1846.

Arrow Root Blancmange from Valuable Receipts or Secrets Revealed Receipt Book, 1846.

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Kristin Holt | Victorian Jelly: Blanc Mange. Arrowroot Blanc Mange Recipe from Miss Beecher's Domestic Receipt Book, 1846.

Blanc Mange Recipe, thickened with arrowroot, from Miss Beecher’s Domestic Receipt Book, 1846.

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Kristin Holt | Victorian Jelly: Blanc Mange. Arrow-Root Blanc-Mange Recipe from Baltimore Daily Commercial of Baltimore, Maryland, October 6, 1846.

Arrow-Root Blanc-Mange Recipe from Baltimore Daily Commercial of Baltimore, Maryland, October 6, 1846.

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Rice Flour Blanc Mange

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Kristin Holt | Victorian Jelly: Blanc Mange. Rice Flour Blanc-Mange recipe from New England Farmer of Boston, Massachusetts. December 4, 1833.

Recipe for Rice Flour Blanc-Mange from New England Farmer of Boston, Massachusetts. December 4, 1833.

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Kristin Holt | Victorian Jelly: Blanc Mange. Rice Flour Blanc Mange Recipe from Miss Beecher's Domestic Receipt Book, published 1846.

Rice Flour Blanc Mange Recipe from Miss Beecher’s Domestic Receipt Book, published 1846.

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Kristin Holt | Victorian Jelly: Blanc Mange. Rice Blancmange recipe from Bradford Enquirer of Bradford, Vermont of September 24, 1853.

Rice Blancmange recipe from Bradford Enquirer of Bradford, Vermont of September 24, 1853.

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Wheat Flour Blanc Mange

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Kristin Holt | Victorian Jelly: Blanc Mange. Wheat Flour Blanc Mange Recipe from Miss Beecher's Domestic Receipt Book, published 1846.

Wheat Flour Blanc Mange Recipe from Miss Beecher’s Domestic Receipt Book, published 1846.

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Irish Moss Blanc Mange

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Irish Moss Blanc Mange enjoyed a bit of a preview in my article on Isinglass and Irish Moss Jellies.

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Kristin Holt | Victorian Jelly: Blanc Mange. Irish Moss (Carrageen) Blanc Mange Recipe from Miss Beecher's Domestic Receipt Book, 1846.

Recipe for Irish Moss (Carrageen) Blanc Mange from Miss Beecher’s Domestic Receipt Book, 1846.

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Colorful Blanc Mange

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Kristin Holt | Victorian Jelly: Blanc Mange. Photo of modern raspberry blancmange recipe, courtesy of The Great British Bake Off (see link).

Prue Leith’s Raspberry Blancmange (see the recipe!). Courtesy of The Great British Bake Off.

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In case you wondered about Victorian food coloring:

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Kristin Holt | Victorian Jelly: Blanc Mange. Instructions for Variegated Blanc Mange with dyed/colored layers. From Miss Beecher's Domestic Receipt Book, 1846.

Instructions for Variegated Blanc Mange with dyed/colored layers. From Miss Beecher’s Domestic Receipt Book, 1846.

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Victorian Jelly: More to Come

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Kristin Holt | Victorian Jelly: Blog Post Series

Victorian Jelly: Blog Post Series

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Invitation

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What do you think about sweet, creamy Victorian blancmange recipes?

Do you have a treasured family recipe?

Please scroll down and comment.

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Kristin Holt | Victorian Jelly: Blanc Mange. Photo: Honey Blancmange, courtesy of Pinterest (see link).

Honey Blancmange, courtesy of Pinterest.

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Related Articles

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Kristin Holt | Victorian Jelly: Molds

Kristin Holt | Victorian Jelly: Desserts

Kristin Holt | Victorian Jelly: Ivory Dust

Kristin Holt | Victorian Jelly: Isinglass and Irish Moss

Kristin Holt | Victorian Era: the American West

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Victorian Jelly: Blanc Mange