Blanc Mange
From Natchez recipes, 1900
Presented as published in 1900. 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
1106Calories
28 gProtein
190 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories1106 kcal
Protein28 g
Carbohydrates190 g
Fiber0 g
Sugars192 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol102 mg
Sodium326 mg
Potassium1289 mg
Calcium1051 mg
Iron0.1 mg
Magnesium102 mg
Phosphorus862 mg
Zinc3.6 mg
Copper0 mg
Manganese0 mg
Vitamin D8.2 mcg
Vitamin C0 mg
Vitamin A273 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B124.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.9 mg
Folate0 mcg
Choline152 mg
Caffeine0 mg
Water754 g
As published
This recipe was extracted from Natchez recipes (1900), page 13. The excerpt below is the record exactly as published.
BLANC MANGE One envelope gelatine, three and one-half cups milk, three-fourths cup sugar, pinch salt, one teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.