Blanc-Mange

Name: Blanc-Mange
Ingredients: One tablespoon and a half of sea-moss farina; three pints of milk; four tablespoons of sugar; half a teaspoon of salt; one teaspoon of extract of vanilla or of lemon

From Home dissertations, 1891

Better if made the day before using.

Presented as published in 1891. 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

1096Calories

48 gProtein

121 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories1096 kcal

Protein48 g

Carbohydrates121 g

Fiber0.2 g

Sugars121 g

Total Fat47 g

Saturated Fat27 g

Monounsaturated Fat10 g

Polyunsaturated Fat1.6 g

Omega-30.2 g

Cholesterol175 mg

Sodium1727 mg

Potassium2206 mg

Calcium1822 mg

Iron1.2 mg

Magnesium176 mg

Phosphorus1485 mg

Zinc6.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D14 mcg

Vitamin C0 mg

Vitamin A468 mcg

Vitamin E0.7 mg

Vitamin K0 mcg

Vitamin B60.9 mg

Vitamin B127.9 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2 mg

Niacin (B3)1.9 mg

Folate17 mcg

Choline261 mg

Caffeine0 mg

Water1310 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 146. The excerpt below is the record exactly as published.

BLANC-MANGE. One tablespoon and a half of sea-moss farina, three pints of milk, four tablespoons of sugar, half a teaspoon of salt, one teaspoon of extract of vanilla or of lemon

Cook this with the app: pantry check, scaling, and the assistant.