vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Almond Blanc Mange
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
587Calories
16 gProtein
68 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories587 kcal
Protein16 g
Carbohydrates68 g
Fiber6.1 g
Sugars57 g
Total Fat29 g
Saturated Fat2.1 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.4 g
Cholesterol0 mg
Sodium9.7 mg
Potassium418 mg
Calcium148 mg
Iron2.2 mg
Magnesium148 mg
Phosphorus287 mg
Zinc1.6 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.1 mg
Folate1.3 mcg
Choline1.6 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 56. The excerpt below is the record exactly as published.
Almond Blanc Mange. Put into a bowl two-thirds of a box of gelatine and a gill of water; let it soften and put on the back of the stove to dissolve. When it is entirely dissolved, stir into it slowly 1 quart of rich milk and Yi lb. of sugar. Let it boil for 15 minutes, being careful not to scorch, and strain through a piece of cloth. Add % lb. of almonds cut in strips.
Cook this with the app: pantry check, scaling, and the assistant.