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Blanc Mange
From The complete cook book, 1900
Serves 8
Presented as published in 1900. 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
577Calories
6 gProtein
38 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories577 kcal
Protein5.9 g
Carbohydrates38 g
Fiber0.3 g
Sugars25 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0.1 g
Cholesterol121 mg
Sodium101 mg
Potassium149 mg
Calcium95 mg
Iron2.1 mg
Magnesium12 mg
Phosphorus75 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate9 mcg
Choline2.1 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 118. The excerpt below is the record exactly as published.
BLANC MANGE. Pour one cup of boiling water over an ounce of patent gelatine and boil until dissolved, stirring constantly. Then squeeze the juice of a lemon upon a cupful of fine white sugar ; stir this into a quart of rich cream and a cupful of sherry wine
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