Raspberry Blanc-Mange (1877)

Raspberry Blanc-Mange (1877)

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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…

Prune Whip (1877)

Prune Whip (1877)

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From Buckeye Cookery and Practical Housekeeping (1877)Recipe contributed by Mrs. Belle R. Liggett, Detroit, Michigan This light and airy dessert transforms simple stewed prunes into an elegant whipped dish, showcasing the creativity of 19th-century homemakers. The contrast between the sweet prune base and fluffy baked meringue made it a popular choice for both economical households…