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Blanc-Mange
From A guide to modern cookery, 1909
Serves 4
For modern preparation, almonds can be pounded with fewer spoonfuls of water and thin cream.
Presented as published in 1909. 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
844Calories
36 gProtein
31 gCarbs
71 gFat
Full nutrition (34 nutrients)
Calories844 kcal
Protein36 g
Carbohydrates31 g
Fiber18 g
Sugars6.2 g
Total Fat71 g
Saturated Fat5.4 g
Monounsaturated Fat45 g
Polyunsaturated Fat17 g
Omega-30 g
Cholesterol0 mg
Sodium19 mg
Potassium1041 mg
Calcium389 mg
Iron5.3 mg
Magnesium385 mg
Phosphorus685 mg
Zinc4.4 mg
Copper1.6 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E36 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.6 mg
Niacin (B3)5.1 mg
Folate64 mcg
Choline77 mg
Caffeine0 mg
Water125 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 434. The excerpt below is the record exactly as published.
BLANC-MANGE Blanc-mange is scarcely ever served nowadays, and this is a pity ; seeing that, when it is well prepared, it is one of the best entremets that can be set before a diner. Blanc-mange, as it is prepared in England, is quite different from that generally served ; but it is nevertheless an excellent and very wholesome entremet, and that is why I have given its recipe below. As a matter of fact, in order to justify its name, blanc- mange ought always to be beautifully white; but, for a long ' time since, the compound word has lost its original meaning. The adjective and noun composing it have fused one with the other to form a single generic title, which may now be applied with equal propriety to both coloured and white preparations ; and the verbal error is so old, dating as it does from pre-Caréme times, that it would be futile to try and correct it. 2625—FRENCH BLANC-MANGE Preparation.—Skin one lb. of sweet almonds and four or five bitter almonds, and soak them well in fresh water that they may be quite white. Pound them as finely as possible ; adding to them the while (in spoonfuls at a time) one pint of water. Strain the whole through a strong towel, twisting the latter tightly ; melt one Ib. of loaf-sugar in the resulting milk (about one and half pints); add a bare oz. of gelatine
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Cook this with the app: pantry check, scaling, and the assistant.