Blanc Mange
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
A plainer but nice blanc mange can be made with milk and almond extract or vanilla.
Presented as published in 1895. 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
4339Calories
46 gProtein
163 gCarbs
398 gFat
Full nutrition (34 nutrients)
Calories4339 kcal
Protein46 g
Carbohydrates163 g
Fiber16 g
Sugars106 g
Total Fat398 g
Saturated Fat196 g
Monounsaturated Fat109 g
Polyunsaturated Fat16 g
Omega-30 g
Cholesterol965 mg
Sodium195 mg
Potassium1845 mg
Calcium918 mg
Iron4.8 mg
Magnesium401 mg
Phosphorus1148 mg
Zinc6.1 mg
Copper1.3 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E33 mg
Vitamin K22 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.5 mg
Niacin (B3)5.2 mg
Folate56 mcg
Choline66 mg
Caffeine0 mg
Water550 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 66. The excerpt below is the record exactly as published.
Blanc Mange. I quart milk, salt i }^ squares chocolate 4 tablespoons sugar 4 tablespoons corn starch Use Baker's chocolate. Place the milk in double boiler; when it boils add all the ingredients, stirring well as it boils for eight minutes. Flavor with van- illa. Wet the molds with cold water before filling. Serve with cream or whipped cream. Blanc Mange. I quart cream J^ box gelatine 4 oz. sweet almonds J^ ounce bitter almonds % cup sugar
Cook this with the app: pantry check, scaling, and the assistant.