vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
AoroND Blanc-mangk
From Virginia Cookery-book, 1884
Serves 16
This prevents the mixture from oiling.
Presented as published in 1884. 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
633Calories
10 gProtein
23 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories633 kcal
Protein10 g
Carbohydrates23 g
Fiber3.1 g
Sugars13 g
Total Fat56 g
Saturated Fat25 g
Monounsaturated Fat17 g
Polyunsaturated Fat3.2 g
Cholesterol121 mg
Sodium28 mg
Potassium322 mg
Calcium145 mg
Iron1.1 mg
Magnesium81 mg
Phosphorus210 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate0.5 mcg
Choline0.7 mg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 108. The excerpt below is the record exactly as published.
AoroND Blanc-mangk. One ounce of gelatine, two quarts of cream, one pound of almonds, weighed in the shell, two half - pint cupf uls of white sugar, nine peach -kernels or bitter - almonds
Cook this with the app: pantry check, scaling, and the assistant.