Raspberry Blanc-Mange (1877)

From Buckeye Cookery and Practical Housekeeping (1877)
Recipe contributed by Mrs. J. P. Rea, Minneapolis, Minnesota

A delicate fruit custard made without dairy, this raspberry blanc-mange was a refreshing dessert during warm seasons. Its clear, jewel-toned base came from stewed raspberries and thickened juice, molded and served cold with cream and sugar. Light, tangy, and naturally sweetened, it reflected the 19th-century homemaker’s love of elegant simplicity and fruit-forward dishes.

Ingredients

• Fresh raspberries (approx. 4–5 cups)
• Sugar (to taste)
• Cornstarch (2 tablespoons per 1 pint [2 cups] of raspberry juice)
• Cold water (to dissolve cornstarch)
• Cream and sugar (for serving)

Instructions
Stew the raspberries over medium heat until soft, then strain through a fine sieve or cloth to remove seeds and collect the juice. Sweeten the juice to taste, and bring it back to a boil. Dissolve 2 tablespoons of cornstarch for every 2 cups (1 pint) of juice in a little cold water, and slowly stir into the boiling juice. Stir constantly until thickened and fully cooked (about 2–3 minutes after it begins to bubble). Pour into individual molds rinsed with cold water. Let cool and chill completely. Serve cold with cream and sugar.

Notes
This blanc-mange was often poured into decorative jelly molds and served as a centerpiece dessert. It’s dairy-free but silky and smooth, thanks to the natural pectin in berries and careful cornstarch thickening. Other fruits — such as currants, cherries, or strawberries — were sometimes substituted depending on what was in season.

📌 Serving suggestion: Serve chilled with a drizzle of fresh cream or sweetened whipped cream. Top with a few whole berries or a sprig of mint for a garden-fresh finish.

Source
Originally published in Buckeye Cookery and Practical Housekeeping (1877).
Public domain recipe contributed by Mrs. J. P. Rea, Minneapolis, Minn.