gluten-freeegg-freesoy-freefish-freeshellfish-free
Almond Blanc-Mange
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
A plainer version can be made by adding half a pint more of milk and leaving out the almonds.
Presented as published in 1907. 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
840Calories
19 gProtein
58 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories840 kcal
Protein19 g
Carbohydrates58 g
Fiber3.1 g
Sugars48 g
Total Fat60 g
Saturated Fat27 g
Monounsaturated Fat18 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol135 mg
Sodium85 mg
Potassium506 mg
Calcium298 mg
Iron1.2 mg
Magnesium96 mg
Phosphorus335 mg
Zinc1.6 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate2.1 mcg
Choline24 mg
Caffeine0 mg
Water178 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 81. The excerpt below is the record exactly as published.
ALMOND BLANC-MANGE. 1 quart of milk, i quart of cream, 12 ozs. sngar, 2 ozs. gelatin, }i lb. almonds, a few bitter almonds or peach kernels
Cook this with the app: pantry check, scaling, and the assistant.