Almond Blancmange

Name: Almond Blancmange
Ingredients: I oz. Cox’s Gelatine; I pint Milk; I gill Cream; 2 ozs. Sugar; 10 Bitter Almonds

From A manual of gelatine cookery, 1904

Presented as published in 1904. 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

2649Calories

103 gProtein

145 gCarbs

199 gFat

Full nutrition (34 nutrients)

Calories2649 kcal

Protein103 g

Carbohydrates145 g

Fiber35 g

Sugars92 g

Total Fat199 g

Saturated Fat44 g

Monounsaturated Fat102 g

Polyunsaturated Fat35 g

Omega-30.1 g

Cholesterol179 mg

Sodium268 mg

Potassium2928 mg

Calcium1450 mg

Iron11 mg

Magnesium837 mg

Phosphorus1934 mg

Zinc11 mg

Copper3.5 mg

Manganese6.2 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E73 mg

Vitamin K2.8 mcg

Vitamin B60.7 mg

Vitamin B122.6 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)4 mg

Niacin (B3)11 mg

Folate133 mcg

Choline245 mg

Caffeine0 mg

Water514 g

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 10. The excerpt below is the record exactly as published.

ALMOND BLANCMANGE. I oz. Cox’s Gelatine. A few drops of Cox’s Vanilla I pint Milk Essence. I gill Cream. 2 ozs. Sugar. 10 Bitter Almonds

Cook this with the app: pantry check, scaling, and the assistant.