vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Blanc Mange
From San Rafael cook book, 1906, 1906
Serves 3
For chocolate Blanc Mange, add 0.5 cup chocolate.
Presented as published in 1906. 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
512Calories
14 gProtein
92 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories512 kcal
Protein14 g
Carbohydrates92 g
Fiber0.1 g
Sugars83 g
Total Fat11 g
Saturated Fat6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol39 mg
Sodium125 mg
Potassium489 mg
Calcium401 mg
Iron0.1 mg
Magnesium39 mg
Phosphorus330 mg
Zinc1.4 mg
Copper0 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline58 mg
Caffeine0 mg
Water316 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 58. The excerpt below is the record exactly as published.
BLANC MANGE — Mrs. W. F. Jones. 1 quart of milk, 1 cup of sugar, 4 tablespoons corn starch wet up in a little milk. Wlien cooked pour it into ttie beaten whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.