• WordNet 3.6
    • n blancmange sweet almond-flavored milk pudding thickened with gelatin or cornstarch; usually molded
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Webster's Revised Unabridged Dictionary
    • n Blancmange (Cookery) A preparation for desserts, etc., made from isinglass, sea moss, cornstarch, or other gelatinous or starchy substance, with mild, usually sweetened and flavored, and shaped in a mold.
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Century Dictionary and Cyclopedia
    • n blancmange In cookery, a name of different preparations of the consistency of jelly, variously composed of dissolved isinglass, arrowroot, corn-starch, etc., with milk and flavoring substances. It is frequently made from a marine alga, Chondrus crispus, called Irish moss, which is common on the coasts of Europe and North America. The blancmanger mentioned by Chaucer in the General Prologue to the Canterbury Tales, 1. 387, was apparently a compound made of capon minced with flour, sugar, and cream.
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Webster's Revised Unabridged Dictionary
F. blancmanger, lit. white food; blanc, white + manger, to eat


In literature:

She snatched away their plates of mock something or other and slapped down a white, terrified blancmange.
"The Garden Party" by Katherine Mansfield
This makes a delicious dressing for simple grain molds and blancmanges, but is so rich it should be used rather sparingly.
"Science in the Kitchen." by Mrs. E. E. Kellogg
BLANCMANGE (LEMON) (a very good Summer Pudding).
"The Allinson Vegetarian Cookery Book" by Thomas R. Allinson
Make a blancmange as on p. 238; but, just before taking from the fire, add the yolks of four eggs, and then strain.
"The Easiest Way in Housekeeping and Cooking" by Helen Campbell
I've got some nice broiled chicken and blancmange.
"The Unseen Bridgegroom" by May Agnes Fleming
Potiron; beef steak stewed with vegetables; blancmange.
"The Girl's Own Paper, Vol. VIII, No. 354, October 9, 1886" by Various
"A Plain Cookery Book for the Working Classes" by Charles Elmé Francatelli
And no cups of tea, and soda biscuit, and blancmange, and jelly, and nice slices of toast.
"Trading" by Susan Warner
Tobene's vote was for blancmange and jam tarts, but Tilsa said that bread and biscuits were better.
"The Flamp, The Ameliorator, and The Schoolboy's Apprentice" by E. V. Lucas
Partridge Blancmanger aux Truffes.
"Dressed Game and Poultry à la Mode" by Harriet A. de Salis
It will be then ready for blancmange or lemon jelly and is very delicate.
"Home Pork Making" by A. W. Fulton
Would you rather make the blancmange or the pastry?
"A Fourth Form Friendship" by Angela Brazil
Jessie Ellis chose boiled mutton and corn-flour blancmange with jam on her birthday.
"The Third Class at Miss Kaye's" by Angela Brazil
Jellies, blancmanges, ice puddings, etc., should be eaten with a fork, as should be all sweets sufficiently substantial to admit of it.
"Manners and Rules of Good Society" by Anonymous
This is a delicious food product used much as corn starch for blancmange, jellies, custards, and puddings.
"Candy-Making Revolutionized" by Mary Elizabeth Hall
If nicely managed, the blancmange and jelly will look like eggs cut in half.
"Domestic French Cookery, 4th ed." by Sulpice Barué
Jellies, blancmanges, ice puddings, etc., should be eaten with a fork, as should be all sweets sufficiently substantial to admit of it.
"Manners and Rules of Good Society" by Anonymous
Rose water made from rose leaves is an old-fashioned flavoring, used infrequently now in blancmanges.
"Foods and Household Management" by Helen Kinne
When quite congealed, dip the moulds in lukewarm water, and turn out the blancmange on glass dishes.
"Miss Leslie's New Cookery Book" by Eliza Leslie