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Almond Blanc-mange
From The economical cook book, 1905
Serves 8
Presented as published in 1905. 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
575Calories
5 gProtein
36 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories575 kcal
Protein4.9 g
Carbohydrates36 g
Fiber0.8 g
Sugars29 g
Total Fat46 g
Saturated Fat25 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol124 mg
Sodium36 mg
Potassium212 mg
Calcium127 mg
Iron0.3 mg
Magnesium29 mg
Phosphorus133 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.7 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline5.4 mg
Caffeine0 mg
Water95 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 100. The excerpt below is the record exactly as published.
Almond Blanc-mange. Blanch, dry and pound in a mortar two ounces of almonds, using a little rose-water in pounding them to prevent their oiling. Put an ounce of isinglass in half a pint of new milk, and dis- solve it over the fire with a piece of vanilla bean. When dis- solved, strain out the bean, and add an ounce of butter, the almond paste, and a quart of cream ; boil it twenty minutes, and add half a pound of powdered sugar
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