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Blanc-Mange a la Reine
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 10
Presented as published in 1907. 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
685Calories
4 gProtein
18 gCarbs
67 gFat
Full nutrition (33 nutrients)
Calories685 kcal
Protein3.8 g
Carbohydrates18 g
Fiber0.2 g
Sugars11 g
Total Fat67 g
Saturated Fat38 g
Monounsaturated Fat14 g
Polyunsaturated Fat0 g
Cholesterol193 mg
Sodium51 mg
Potassium189 mg
Calcium117 mg
Iron0 mg
Magnesium12 mg
Phosphorus107 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0.3 mg
Caffeine0 mg
Water111 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 81. The excerpt below is the record exactly as published.
BLANC-MANGE A LA REINE. BLANC-MANGE WITH FRUIT. Prepare the mixture No. 616 with three pints of plain cream. Take one pint of double cream, beat it to a firm froth, adding it to the almond cream before it begins to set; adding also at the same time one- half a pint of mixed candied fruit
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