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Blancmange

Blanch ten (only) bitter and two ounces of sweet almonds, and pound them to a paste, adding by degrees a third of a pint of cold water; let it stand till settled, and strain off the liquid. Put into a pint of milk five ounces of loaf sugar, two inches of stick vanilla, and two of cinnamon, and pour it into an enamelled saucepan. Boil slowly till the sugar is dissolved, then stir in one ounce of isinglass, and strain all into a basin; add the liquid from the almonds, with a gill of cream. When cold, pour the mixture into a mould and put it in a cool place till it is firmly set. Probable cost, about 2s. Sufficient to fill a quart mould.