vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Blanc Mange (2)
From The King's College Hospital book of cooking recipes, 1907
Serves 8
Recipe attributed to Mrs. Fairbank.
Presented as published in 1907. 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
422Calories
2 gProtein
8 gCarbs
42 gFat
Full nutrition (35 nutrients)
Calories422 kcal
Protein2.4 g
Carbohydrates8.1 g
Fiber0.3 g
Sugars3.1 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol121 mg
Sodium24 mg
Potassium116 mg
Calcium78 mg
Iron0.1 mg
Magnesium7.4 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Alcohol1 g
Water70 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 57. The excerpt below is the record exactly as published.
Blanc Mange (2). One ounce isinglass to a quart of cream, cinnamon, brandy and sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.