№ 6VIII. nodaļa
Balta pienu rikts
Almond blancmange
- Serves 6
- about 45 minutes, plus 3 hours to set
- Melnraksts · vēl nav izmēģināts
1796Balta peenu rikts.
The book gives 1 kortelis of milk and ½ mārciņa of sweet almonds, which converts to about 320 ml and 210 g; the isinglass, bitter almonds, sugar and spices are unmeasured.
Method
6 soļi- Sprinkle the powdered gelatine over the cold water, or soak the leaves in a bowl of cold water.
- Bring the milk, almonds, sugar, cinnamon and lemon peel to the boil and simmer for 5 minutes, stirring. Take off the heat and leave to infuse for 15 minutes.
- Strain through a sieve lined with muslin, squeezing hard. You should have about 450 ml. (The almond pulp can go into baking.)
- Reheat until steaming but not boiling, stir in the gelatine (squeeze the leaves first) until dissolved, and add the extract.
- Pour into a serving dish, cool, then chill for about 3 hours, until softly set.
- Dust with sugar and cinnamon just before serving.
Notes
What the book says vs. what we added
the method is the book's: isinglass beaten, cut, soaked and boiled "as already taught" (08-003); milk, finely pounded sweet almonds, a few bitter almonds, sugar, cinnamon and lemon peel boiled together; strained through a fine sieve, with the almonds pounded so fine that nearly everything goes through; served in a dish sprinkled with sugar and cinnamon. The book doesn't mention setting, but with isinglass it sets as it cools. The gelatine, the infusing and the amounts are ours. Our almonds are a little fewer for the milk than the book's.
Blanc manger ("white food") was a medieval dish of chicken, rice and almond milk. By the 18th century it had become this sweet almond-milk jelly.
Bitter almonds give the marzipan flavour, but they release hydrogen cyanide; a handful eaten raw can poison an adult. Their sale is restricted in many countries. Use bitter almond extract, and don't swap in apricot kernels, which contain the same toxin.
Compared with 08-003
there the almonds stay in; here they are strained out, so the blancmange is whiter and smoother.
Oriģināls1796
Nemm kahdu , sakull, sagreesi, un wahri kà jau mahzihts irr, , ½ it smalki sagruhstu saldu mandelu, arri kahdas mandeles, zukkeru, un misu klaht un kohpâ werd; iskahsi tad zaur smalku seetu (tahm mandelehm waijag tik smalkahm buht, ka gan drihs zauri eet) tad warr blohdâ ar zukkeru un apbahrstiht un tà .
Mūsdienu rakstībā2026
Ņem kādu , sakul, sagriezi, un vāri, kā jau mācīts , , ½ it sagrūstu saldu mandeļu, arī kādas mandeles, cukuru, un mizu klāt, un kopā verd; izkāsi tad caur sietu (tām mandelēm vajag tik būt, ka gandrīz cauri iet), tad var bļodā cukuru un apbārstīt un tā .
Sastāvdaļas7
| Mūsdienās | 1796 | English | Daudzums |
|---|---|---|---|
| zivju līme | ausenblass | isinglass | kāds gabals |
| salds piens | salds peens | fresh milk | 1 kortelis |
| saldās mandeles | saldas mandeles | sweet almonds | ½ mārc. |
| rūgtās mandeles | ruhktas mandeles | bitter almonds | kādas |
| cukurs | zukkers | sugar | |
| kanēlis | kaneels | cinnamon | |
| citrona miziņa | zitrohnu missa | lemon peel |
Paņēmieni
- mērcēt
- vārīt
- sagrūst
- izkāst
- atdzesēt
Birkas
- mandeles
- piens
- galerts
- saldais ēdiens
- auksts ēdiens
Piezīmes
- Virsraksta franču nosaukums (blanc manger), "balts ēdiens", ir galvenē (`subtitle_fr`).
- ausenblasa: iespiests bez h (08-003 ausenblahsu); mūsdienu tekstā auzenblāza. kā jau mācīts ir: zivju līmes sagatavošana 08-003.
- mērci: pavēles izteiksme no mērcēt (iemērc), atstāta, kā iespiesta.
- gan drihs: mūsdienu tekstā kopā, gandrīz.
- Grāmata nesaka, ka ēdiens jāatdzesē; ar zivju līmi tas atdzisis sastingst bļodā.
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