vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Almond Blanc Mange
From The household cook book, 1902
Serves 8
Presented as published in 1902. 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
701Calories
24 gProtein
35 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories701 kcal
Protein24 g
Carbohydrates35 g
Fiber10 g
Sugars12 g
Total Fat52 g
Saturated Fat5.8 g
Monounsaturated Fat30 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol15 mg
Sodium47 mg
Potassium870 mg
Calcium388 mg
Iron3.5 mg
Magnesium257 mg
Phosphorus595 mg
Zinc3.2 mg
Copper0.9 mg
Manganese2 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.7 mg
Folate0 mcg
Choline22 mg
Caffeine0 mg
Water112 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 301. The excerpt below is the record exactly as published.
ALMOND BLANC MANQE.— Take 4 cups milk, 4 tablespoona of corn=starch and 4 tablespoons of sugar; boil all together until thick, and add 30 almonds, blanched and split
Cook this with the app: pantry check, scaling, and the assistant.