Banana Blanc Mange

Name: Banana Blanc Mange
Ingredients: an ounce of gelatine; in a pint of cold water; half a pint of castor sugar; the strained juice of a lemon; three bananas; the whites of two eggs

From À la mode cookery, 1902

Custard sauce can be flavoured with blackberry brandy or plain brandy.

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

1252Calories

36 gProtein

293 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1252 kcal

Protein36 g

Carbohydrates293 g

Fiber12 g

Sugars247 g

Total Fat2.2 g

Saturated Fat0.5 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium82 mg

Potassium1435 mg

Calcium76 mg

Iron2 mg

Magnesium117 mg

Phosphorus106 mg

Zinc0.7 mg

Copper1 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C84 mg

Vitamin A12 mcg

Vitamin E0.5 mg

Vitamin K1.8 mcg

Vitamin B61.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)2.5 mg

Folate92 mcg

Choline51 mg

Caffeine0 mg

Water887 g

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 55. The excerpt below is the record exactly as published.

Banana Blanc Mange Soak an ounce of gelatine in a pint of cold water add the strained juice of a lemon with half a pint of L 2 148 COOKERY A LA MODE castor sugar ; set over till dissolved, taking care it does not boil. Strain, and let it get cold. Take three bananas, mash them well and beat them ; then whip as stiffly as possible the whites of two eggs

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