Blanc-Mange
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
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
2410Calories
14 gProtein
27 gCarbs
250 gFat
Full nutrition (33 nutrients)
Calories2410 kcal
Protein14 g
Carbohydrates27 g
Fiber0 g
Sugars0 g
Total Fat250 g
Saturated Fat143 g
Monounsaturated Fat52 g
Polyunsaturated Fat0 g
Cholesterol724 mg
Sodium166 mg
Potassium688 mg
Calcium451 mg
Iron0 mg
Magnesium49 mg
Phosphorus401 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K17 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1117 g
As published
This recipe was extracted from The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 7. The excerpt below is the record exactly as published.
Blanc-Mange. Boil two ounces of isinglass in three half pints of water half an hour, strain it to three half pints of cream, sweeten it, and add some peach water or a few bitter almonds
Cook this with the app: pantry check, scaling, and the assistant.