Blanc Mange

Name: Blanc Mange
Ingredients: one quart of milk; three ounces of loaf sugar; one inch of the stick of cinnamon; four tablespoonfuls of cornflour; a tablespoonful of cold milk

From The English-Chinese cookery book, 1890

Can be served with jam or custard sauce.

Presented as published in 1890. 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

1030Calories

34 gProtein

156 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories1030 kcal

Protein34 g

Carbohydrates156 g

Fiber4.8 g

Sugars132 g

Total Fat33 g

Saturated Fat18 g

Monounsaturated Fat7 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol117 mg

Sodium373 mg

Potassium1577 mg

Calcium1252 mg

Iron1.2 mg

Magnesium146 mg

Phosphorus1067 mg

Zinc4.7 mg

Copper0.1 mg

Manganese1 mg

Vitamin D9.4 mcg

Vitamin C0.2 mg

Vitamin A313 mcg

Vitamin E0.7 mg

Vitamin K1.6 mcg

Vitamin B60.7 mg

Vitamin B125.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.4 mg

Niacin (B3)1.6 mg

Folate7.6 mcg

Choline180 mg

Caffeine0 mg

Water862 g

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 39. The excerpt below is the record exactly as published.

BLANC MANGE. PUT one quart of milk into a saucepan with three ounces of loaf sugar, and one inch of the stick of cinnamon, or the peel of a quarter of a lemon for flavouring. Put on the fire to boil. Put four tablespoonfuls of cornflour into a basin, and mix it smoothly with a tablespoonful of cold milk

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