Photograph of a moulded blanc mange. Image: Wikimedia.

Wanted: Pastry Cook with Jelly Knowledge. New York Daily Herald of New York, New York, 1850 and 1858.

Photograph of moulded blancmange on pedistal dish, courtesy of Pinterest (original: Martha Stewart Living)

French Portable Jelly, “a most useful and nutritious preparation of calf’s food, a substitute for Isinglass at one-third the expense. From Ipswich Journal of Ipswich, England, December 21, 1839.

Advertisement for Panilla, resembling isinglass but cheaper, for blanc mange, jellies, and soups. Published in Liverpool Mercury of Liverpool, England. October 8, 1841.

Arney’s Patent Powder for Jelly and Blanc Mange. From Daily News of London, England, December 24, 1847.

Farina Flour and Corn Starch for Blanc-Mange, Cakes, Pies, Custards and Puddings. Hartford Courant of Hartford, Connecticut. June 28, 1850.

Corn Starch for Blanc-Mange, Cakes, and Puddings. Buffalo Morning Express of Buffalo, New York, March 19, 1850.

Fermoline, a farinaceous article for pies, puddings, and blanc mange. From Bangor Daily Whig and Courier of Bangor, Maine, October 27, 1851.

Advertisement for Kingsford’s Corn Starch in New York Tribune of New York, New York. December 5, 1859.

Poldark’s Cornish Christmas Blancmage. Courtesy of Pinterest.

Pigs Feet Chocolate Blanc-Mange Recipe from Miss Leslie’s Lady’s New Receipt Book, published 1851.

Blancmange recipe made with pickled isinglass. Published in Lancaster Intelligencer of Lancaster, Pennsylvania. October 29, 1824.

Isinglass Blanc Mange Recipe from The Complete Confectioner, Pastry-Cook, and Baker, published 1844.

Recipe for Isinglass Blanc Mange. Miss Beecher’s Domestic Receipt Book, 1846.

A Vanilla Bean Isinglass Blanc-Mange Recipe from Miss Leslie’s Lady’s New Receipt Book, published 1851.

Recipe for Isinglass Maccaroon Blanc-Mange. From Miss Leslie’s Lady’s New Receipt Book, 1851.

Isinglass Spanish Blanc-Mange Recipe from Miss Leslie’s Lady’s New Receipt Book, 1851.

Recipe for Blanc Mange made with either Isinglass or Gelatine. From The Enterprise and Vermonter of Vergennes, Vermont, March 18, 1859.

Gelatine Blanc-Mange Recipe from Miss Leslie’s Lady’s New Receipt Book, 1851.

Arrow Root Blancmange from Valuable Receipts or Secrets Revealed Receipt Book, 1846.

Blanc Mange Recipe, thickened with arrowroot, from Miss Beecher’s Domestic Receipt Book, 1846.

Arrow-Root Blanc-Mange Recipe from Baltimore Daily Commercial of Baltimore, Maryland, October 6, 1846.

Recipe for Rice Flour Blanc-Mange from New England Farmer of Boston, Massachusetts. December 4, 1833.

Rice Flour Blanc Mange Recipe from Miss Beecher’s Domestic Receipt Book, published 1846.

Rice Blancmange recipe from Bradford Enquirer of Bradford, Vermont of September 24, 1853.

Wheat Flour Blanc Mange Recipe from Miss Beecher’s Domestic Receipt Book, published 1846.

Recipe for Irish Moss (Carrageen) Blanc Mange from Miss Beecher’s Domestic Receipt Book, 1846.

Prue Leith’s Raspberry Blancmange (see the recipe!). Courtesy of The Great British Bake Off.

Instructions for Variegated Blanc Mange with dyed/colored layers. From Miss Beecher’s Domestic Receipt Book, 1846.

Victorian Jelly: Blog Post Series

Honey Blancmange, courtesy of Pinterest.