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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
2507Calories
89 gProtein
89 gCarbs
217 gFat
Full nutrition (34 nutrients)
Calories2507 kcal
Protein89 g
Carbohydrates89 g
Fiber49 g
Sugars20 g
Total Fat217 g
Saturated Fat28 g
Monounsaturated Fat128 g
Polyunsaturated Fat48 g
Omega-30 g
Cholesterol68 mg
Sodium47 mg
Potassium3007 mg
Calcium1163 mg
Iron15 mg
Magnesium1065 mg
Phosphorus1972 mg
Zinc13 mg
Copper4.1 mg
Manganese8.5 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E100 mg
Vitamin K1.4 mcg
Vitamin B60.6 mg
Vitamin B120.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)4.5 mg
Niacin (B3)14 mg
Folate173 mcg
Choline215 mg
Caffeine0 mg
Water135 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 315. The excerpt below is the record exactly as published.
ALMOND BLANC MANGE.— Put an ounce of gelatine to soak in a teacup of cold water; set on the stove where it will heat gradual- ly and dissolve. Blanch 24 sweet almonds, and pound them in a mortar; mix with 1 pint of milk and 1 pint of cream
Cook this with the app: pantry check, scaling, and the assistant.