Blanc Mange
From Practical West African cookery, 1910
Can be made with Amara flour.
Presented as published in 1910. 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
345Calories
17 gProtein
34 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories345 kcal
Protein17 g
Carbohydrates34 g
Fiber1.1 g
Sugars24 g
Total Fat20 g
Saturated Fat9.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol69 mg
Sodium186 mg
Potassium778 mg
Calcium601 mg
Iron0.3 mg
Magnesium72 mg
Phosphorus533 mg
Zinc2.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.8 mg
Folate3.7 mcg
Choline90 mg
Caffeine0 mg
Water432 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 64. The excerpt below is the record exactly as published.
Blanc Mange. (1). 1 teaspoon butter. A few drops of vanilla or other essence, 2 tablespoons cornflour. 1 pint milk (if Ideal, 2 table- spoons to the rest of water). 6 lumps or l£ tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.