Quince Blanc-Mange, with Almond Cream

Instructions

1. When cream is not procurable, which will sometimes happen in the depth of winter, almonds, if plentifully used, will afford a very good substitute, though the finer blanc-mange is made from the foregoing receipt.
2. On four ounces of almonds, blanched and beaten to the smoothest paste, and moistened in the pounding with a few drops of water, to prevent their oiling, pour a pint of boiling quince-juice.
3. Stir them together, and turn them into a strong cloth, of which let the ends be held and twisted different ways by two persons, to express the cream from the almonds.
4. Put the juice again on the fire, with half a pound of sugar, and when it boils, throw in nearly an ounce of fine isinglass.
5. Simmer the whole for five minutes, take off the scum, stir the blanc-mange until it is nearly cold, then mould it for table.
6. Increase the quantity both of this and of the preceding blanc-mange, when a large dish of either is required.
7. Proportions: Quince-juice, 1 pint; Jordan almond, 4 oz.; sugar, 1/2 lb; isinglass, nearly 1 oz: 5 minutes.