blanc-manger

See also: blancmanger

English

Noun

blanc-manger (countable and uncountable, plural blanc-mangers)

Alternative form of blancmange.
- 1723, John Nott, “Blanc-Mangers”, in The Cook’s and Confectioner’s Dictionary: or, The Accomplish’d Housewife’s Companion. […], London: […] C[harles] Rivington, […]:
  Blanc-Mangers are us’d in Inter-meſſes, or for middling Diſhes or Out-works, and are made as follows. […] Then put your Jelly back upon the Almonds three or four times, ſtill preſſing them through the Strainer ’till the Blanc-Manger is become as thick as Cream.
- 1783, Thomas Holcroft, “Pride. The extraordinary History of Bianca, a Venetian Lady, from the French of M. De la Lande.”, in The Family Picture; or, Domestic Dialogues on Amiable and Interesting Subjects; Illustrated by Histories, Allegories, Tales, Fables, Anecdotes, &c. Intended to Strengthen and Inform the Mind, volume I, London: […] Lockyer Davis, […], page 259:
  The cardinal was extremely fond of blanc-manger, and the dutcheſs procured ſome that was mixed with poiſon, and had it ſerved up.
- 1793 December, Anthologia Hibernica: or Monthly Collections of Science, Belles-Lettres, and History, volume II, Dublin: […] Richard Edward Mercier, and Co. […], page 421, column 1:
  About ſixty or ſeventy years ago it was regarded as the firſt of all ragoûts, and when any was about to hire a cook, he was given blanc-manger to make.
- 1823, [Walter Scott], “The Man-at-Arms”, in Quentin Durward. […], volume I, Edinburgh: […] [James Ballantyne and Co.] for Archibald Constable and Co.; London: Hurst, Robinson, and Co., →OCLC, page 109:
  I could never think of a King but what I supposed him sitting under the high deas, and feasting amid his high vassals and Paladins, eating blanc-manger, with a great gold crown upon his head, or else charging at the head of his troops like Charlemagne in the romaunts, or like Robert Bruce or William Wallace in our own true histories.
- 1830, Richard Dolby, The Cook’s Dictionary, and House-keeper’s Directory: A New Family Manual of Cookery and Confectionery, on a Plan of Ready Reference Never Hitherto Attempted, London: Henry Colburn and Richard Bentley, […], page 70, column 1:
  Then put into a pan the whites of four eggs, and whip them till they begin to whiten, then add your blanc-manger, and place your pan over hot ashes, and continue to whip your preparation until the egg is thoroughly mixed with the almonds, and the whole begins to turn to a thick cream; […]
- 1839, Miguel de Cervantes Saavedra, translated by Charles Jarvis, Don Quixote de la Mancha, volume III, London: J. J. Dubochet & Co., […], page 414:
  “We are told here, honest Sancho, that you are so great a lover of meat-balls and blanc-manger, that, when you have filled your stomach, you stuff your pockets with the remainder for the next day.”
- 1859, an association of heads of families and men of science, The Household Encyclopædia; or, Family Dictionary of Everything Connected with Housekeeping and Domestic Medicine; […], volume II, London: W. Kent & Co., […]; Winchester: Hugh Barclay, […], page 170, column 1:
  […] you may loosen the blanc-manger by setting the mould in a pan of lukewarm water.
- 1881, Dainty Dishes for Indian Tables, 2nd edition, Calcutta: W. Newman & Co., […], pages 334–335:
  […] take off the scum, stir in the cream, strain the blanc-manger into a mould; […]