blanc-manger
suomi-englanti sanakirjablanc-manger englanniksi
(alternative form of).
(RQ:Nott Cook's and Confectioner's Dictionary) are us’d in Inter-meſſes, or for middling Diſhes or Out-works, and are made as follows. (..) Then put your Jelly back upon the Almonds three or four times, ſtill preſſing them through the Strainer ’till the Blanc-Manger is become as thick as Cream.
(quote-book), a Venetian Lady, from the French of Lalande|(smc).|title=The Family Picture; or, Domestic Dialogues on Amiable and Interesting Subjects; Illustrated by Histories, Allegories, Tales, Fables, Anecdotes, &c. Intended to Strengthen and Inform the Mind|volume=I|location=London|publisher=(...) Lockyer Davis,(nb...)|year=1783|page=259|passage=The cardinal was extremely fond of blanc-manger, and the dutcheſs procured ſome that was mixed with poiſon, and had it ſerved up.
(quote-journal) Richard Edward Mercier, and Co.(nb...)|month=December|year=1793|page=421|column=1|passage=About ſixty or ſeventy years ago it was regarded as the firſt of all ragoûts, and when any was about to hire a cook, he was given blanc-manger to make.
(RQ:Scott Quentin Durward)
(quote-book) and Bentley (publisher)|Richard Bentley,(nb...)|year=1830|page=70|column=1|passage=Then put into a pan the whites of four eggs, and whip them till they begin to whiten, then add your blanc-manger, and place your pan over hot ashes, and continue to whip your preparation until the egg is thoroughly mixed with the almonds, and the whole begins to turn to a thick cream; (..)
(quote-book)|year=1839|page=414|pageurl=https://archive.org/details/donquixotedelama03cervuoft/page/414/mode/1up|passage=“We are told here, honest Sancho, that you are so great a lover of meat-balls and blanc-manger, that, when you have filled your stomach, you stuff your pockets with the remainder for the next day.”
(quote-book)|volume=II|location=London|publisher=W. Kent & Co.,(nb...); Winchester: Hugh Barclay,(nb...)|year=1859|page=170|column=1|passage=(..) you may loosen the blanc-manger by setting the mould in a pan of lukewarm water.
(quote-book)|year=1881|pages=334–335|passage=(..) take off the scum, stir in the cream, strain the blanc-manger into a mould; (..)