vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Blanc Mange
From Cooking for profit, 1886
Serves 3
Not essential to have cream but needs rich milk. May be flavored with orange or lemon peel boiled in it or with extracts.
Presented as published in 1886. 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
623Calories
20 gProtein
51 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories623 kcal
Protein20 g
Carbohydrates51 g
Fiber0 g
Sugars49 g
Total Fat38 g
Saturated Fat22 g
Monounsaturated Fat8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol119 mg
Sodium158 mg
Potassium565 mg
Calcium453 mg
Iron0.1 mg
Magnesium45 mg
Phosphorus376 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate2.8 mcg
Choline61 mg
Caffeine0 mg
Water333 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 316. The excerpt below is the record exactly as published.
Blanc Mange, I quart milk. I package gelatine — ij^oimces. I cup cream. y^, cup sugar. Flavoring
Cook this with the app: pantry check, scaling, and the assistant.