Blanc Mange
From Jane Hamilton's recipes, 1909
Presented as published in 1909. 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
1693Calories
86 gProtein
170 gCarbs
76 gFat
Full nutrition (34 nutrients)
Calories1693 kcal
Protein86 g
Carbohydrates170 g
Fiber0 g
Sugars172 g
Total Fat76 g
Saturated Fat37 g
Monounsaturated Fat21 g
Polyunsaturated Fat7.3 g
Omega-30.3 g
Cholesterol1291 mg
Sodium983 mg
Potassium2609 mg
Calcium1967 mg
Iron5.3 mg
Magnesium210 mg
Phosphorus2071 mg
Zinc10 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D20 mcg
Vitamin C0 mg
Vitamin A948 mcg
Vitamin E3.9 mg
Vitamin K0.9 mcg
Vitamin B61.4 mg
Vitamin B1211 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)3.4 mg
Niacin (B3)1.8 mg
Folate141 mcg
Choline1142 mg
Caffeine0 mg
Water1517 g
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 39. The excerpt below is the record exactly as published.
BLANC MANGE. To three pints of milk add six eggs (save out the whites of three eggs for use later), one-half cup of white sugar, and a box of Cox's gelatin
Cook this with the app: pantry check, scaling, and the assistant.