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Blanc-mange, Almond

Name: Blanc-mange, Almond
Yield: 10 servings
Ingredients: one quart of cream; 1 oz. of gelatine; 1/2 lb. of sweet almonds; eight peach kernels or bitter almonds; with a little rose-water

From Harper's cook book encyclopædia, 1902

Serves 10

Presented as published in 1902. 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

1157Calories

35 gProtein

34 gCarbs

105 gFat

Full nutrition (34 nutrients)

Calories1157 kcal

Protein35 g

Carbohydrates34 g

Fiber18 g

Sugars6.2 g

Total Fat105 g

Saturated Fat25 g

Monounsaturated Fat52 g

Polyunsaturated Fat18 g

Omega-30 g

Cholesterol96 mg

Sodium26 mg

Potassium1137 mg

Calcium443 mg

Iron5.3 mg

Magnesium391 mg

Phosphorus741 mg

Zinc4.7 mg

Copper1.5 mg

Manganese3.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E37 mg

Vitamin K2.2 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.6 mg

Niacin (B3)5.2 mg

Folate64 mcg

Choline75 mg

Caffeine0 mg

Water61 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 31. The excerpt below is the record exactly as published.

Blanc-mange, Almond.— One quart of cream ; soften in a small portion of this cream (cold) 1 oz. of gelatine; have ready blanched Vz lb. of sweet al- monds, with eight peach kernels or bitter almonds; beat these fine in a mortar, with a little rose-water

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