Blanc-Mange
From The way to the heart, 1905
Presented as published in 1905. 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
1359Calories
72 gProtein
168 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories1359 kcal
Protein72 g
Carbohydrates168 g
Fiber0 g
Sugars171 g
Total Fat47 g
Saturated Fat27 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol175 mg
Sodium612 mg
Potassium2200 mg
Calcium1815 mg
Iron0.4 mg
Magnesium181 mg
Phosphorus1488 mg
Zinc6.2 mg
Copper0.6 mg
Manganese0 mg
Vitamin D14 mcg
Vitamin C0 mg
Vitamin A468 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B127.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)2.1 mg
Niacin (B3)1.6 mg
Folate8.5 mcg
Choline271 mg
Caffeine0 mg
Water1292 g
As published
This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 36. The excerpt below is the record exactly as published.
Blanc-Mange. One ounce of gelatine and 3 pints of milk. Soak the gela- tine in half of the milk, and put the rest on to boil ; add ^ cup of sugar and pour over the gelatine. Return to the fire and let heat through ; strain and pour in moulds, wet with water. Season with Sauer's vanilla or bitter almond extract
Cook this with the app: pantry check, scaling, and the assistant.