vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Blanc-mange, Bird’s-nest
From Harper's cook book encyclopædia, 1902
Serves 6
Use broken eggshells for serving.
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
8Calories
2 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories7.8 kcal
Protein2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.8 mg
Potassium0.8 mg
Calcium2.5 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus0.9 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.7 mcg
Choline0.9 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 6 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, Bird’s-nest. — Take half a package of gelatine, using a lit- tle more than half the quantity of water, as in making jelly. When ready to strain, put it into a large, oval dish ; fill it nearly to the edge, then set it away to harden. Take some egg- shells that you have broken just the end off in getting out the egg, make a blanc-mange of corn-starch, flavor with vanilla, and sweeten
Cook this with the app: pantry check, scaling, and the assistant.