Blanc Mange
From Blue Ribbon and Pure Gold cook book, 1905
Can be made with fruit juice instead of milk.
Presented as published in 1905. 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
1324Calories
0 gProtein
332 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1324 kcal
Protein0.4 g
Carbohydrates332 g
Fiber1.3 g
Sugars201 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2348 mg
Potassium8.8 mg
Calcium6.3 mg
Iron0.8 mg
Magnesium5 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.6 mg
Caffeine0 mg
Water12 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 58. The excerpt below is the record exactly as published.
salt. Stir constantly until it thickens. Blanc Mange should not be hard and solid, but only stiff enough to hold its shape when unmoulded. Use individual or large moulds dipped in cold water. Serve with sauce or cream. This may be made with fruit juice instead of milk. Variations: 1. Chocolate—Use 1 ounce Blue Ribbon baking chocolate, grated and dissolved in the hot milk, or 3 tablespoons cocoa. Lessen cornstarch. 2. Caramel—Double the sugar
Cook this with the app: pantry check, scaling, and the assistant.