Blanc Mange
From A text-book of cooking, 1915
Presented as published in 1915. 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
981Calories
16 gProtein
190 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories981 kcal
Protein16 g
Carbohydrates190 g
Fiber0.6 g
Sugars125 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium194 mg
Potassium749 mg
Calcium603 mg
Iron0.4 mg
Magnesium62 mg
Phosphorus502 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water440 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 25. The excerpt below is the record exactly as published.
BLANC MANGE 2 cupfuls milk 2 teaspoonfuls vanilla J cupful cornstarch Nutmeg J cupful sugar Salt
Cook this with the app: pantry check, scaling, and the assistant.