Blanc-Mange
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
5016Calories
156 gProtein
474 gCarbs
312 gFat
Full nutrition (34 nutrients)
Calories5016 kcal
Protein156 g
Carbohydrates474 g
Fiber78 g
Sugars367 g
Total Fat312 g
Saturated Fat24 g
Monounsaturated Fat197 g
Polyunsaturated Fat77 g
Omega-30 g
Cholesterol0 mg
Sodium65 mg
Potassium4583 mg
Calcium1697 mg
Iron24 mg
Magnesium1691 mg
Phosphorus3011 mg
Zinc20 mg
Copper7.1 mg
Manganese14 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E160 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)7.2 mg
Niacin (B3)23 mg
Folate283 mcg
Choline336 mg
Caffeine0 mg
Water31 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 120. The excerpt below is the record exactly as published.
Blanc-manger. Blanc-mange. Blanc-mange. Wash, blanch, and pound a pound of Jordan almonds, and half a dozen bitter almonds, add some lemon peel, moisten occasionally with cold water, and continue to pound until a smooth, thick paste, squeeze through a cloth five or six times, adding a tumbler of cold water each time; stir the milk of almonds into three quarters of a pound of lump sugar; as soon as the sugar is dissolved, pass through a silk tammy, add an . ounce of gelatine
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