A Blanc-manger of Harts-horn*

Take about a Pound of rasped Harts-horn, proportionably to the quantity you design to make, and let it boil for a considerable time; so that, dipping you Finger therein, you perceive that the Liquor is become as it were clammy; which is a sign that ‘tis sufficiently boil’d. Strain this Jelly thro a very fine Sieve, and pound the Almonds; moistening them with Milk and a little Cream. Then you must strain the same Jelly with these Almonds, three or four times, to render it very white, and put thereto a little Orange-flower-water.

If the Entertainment be made on Fish-days in Lent; for the Evening-course, the Blanc-manger must only be strain’d with pounded Almonds; squeezing a little Lemmon-juice therein, and no Milk is to be put into it. When ‘tis ready it may be serv’d up in Ice.

From J.K., The Court and Country Cook, 1702