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Blanc Mange

Name: Blanc Mange
Yield: 1 servings
Ingredients: 2>4 Cups Milk, scalded; 6 Tablespoons Cornstarch; Pinch of Salt; 1 Teaspoon Vanilla

From The bride's cook book, 1915

Serves 1

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

585Calories

20 gProtein

78 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories585 kcal

Protein20 g

Carbohydrates78 g

Fiber0.5 g

Sugars30 g

Total Fat20 g

Saturated Fat11 g

Monounsaturated Fat4.2 g

Polyunsaturated Fat0.7 g

Omega-30.1 g

Cholesterol73 mg

Sodium9937 mg

Potassium924 mg

Calcium757 mg

Iron0.3 mg

Magnesium75 mg

Phosphorus623 mg

Zinc2.6 mg

Copper0 mg

Manganese0.1 mg

Vitamin D5.8 mcg

Vitamin C0 mg

Vitamin A195 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B123.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.7 mg

Folate0 mcg

Choline109 mg

Caffeine0 mg

Water544 g

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 39. The excerpt below is the record exactly as published.

BLANC MANGE 2>4 Cups Milk, scalded 6 Tablespoons Cornstarch Pinch of Salt 1 Teaspoon Vanilla

Cook this with the app: pantry check, scaling, and the assistant.