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…