Blanc Mange
From Savouries and sweets suitable for luncheons and dinners, 1886
Serves eight or nine persons.
Presented as published in 1886. 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
1277Calories
30 gProtein
54 gCarbs
107 gFat
Full nutrition (34 nutrients)
Calories1277 kcal
Protein30 g
Carbohydrates54 g
Fiber3.3 g
Sugars38 g
Total Fat107 g
Saturated Fat61 g
Monounsaturated Fat22 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol329 mg
Sodium329 mg
Potassium1472 mg
Calcium1085 mg
Iron1.5 mg
Magnesium111 mg
Phosphorus890 mg
Zinc3.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D7 mcg
Vitamin C54 mg
Vitamin A241 mcg
Vitamin E0.5 mg
Vitamin K5.6 mcg
Vitamin B60.6 mg
Vitamin B123.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)1.1 mg
Folate15 mcg
Choline135 mg
Caffeine0 mg
Water869 g
As published
This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 38. The excerpt below is the record exactly as published.
Blanc Mange. For Eight or Nine Persons. — ozs. of isinglass ; 11 j pints of milk ; 1 lemon ; J pint of cream ; 2 laurel leaves ; ^ sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.