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Blanc Mange
From How we cook in Tennessee .., 1906
Serves 2
Presented as published in 1906. 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
395Calories
28 gProtein
35 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories395 kcal
Protein28 g
Carbohydrates35 g
Fiber0 g
Sugars36 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium213 mg
Potassium737 mg
Calcium608 mg
Iron0.2 mg
Magnesium61 mg
Phosphorus498 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate4.3 mcg
Choline92 mg
Caffeine0 mg
Water433 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 136. The excerpt below is the record exactly as published.
Blanc Mange. — Soak one ounce gelatine in one quart milk one hour; add yolks of three eggs and one cup sugar; flavor with vanilla, set away to cool. Best made over night. Serve with cream. Custard Blanc Mange. — Make a custard of one quart milk, four eggs, one teacup sugar. Stir into it, while boiling, one-half box of gelatine after it has soaked ten minutes; season with vanilla, and pour into molds. Eat with whipped cream. Blanc Mange. — Boil a quart of milk and sweeten to the taste. Dissolve an ounce of isinglass or gelatine
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