Blanc Mange
From The home science cook book, 1902
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
618Calories
32 gProtein
51 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories618 kcal
Protein32 g
Carbohydrates51 g
Fiber0.5 g
Sugars48 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium981 mg
Potassium1494 mg
Calcium1229 mg
Iron3.6 mg
Magnesium174 mg
Phosphorus1048 mg
Zinc4.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D9.4 mcg
Vitamin C1.2 mg
Vitamin A314 mcg
Vitamin E0.8 mg
Vitamin K2 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.5 mg
Niacin (B3)1.3 mg
Folate73 mcg
Choline179 mg
Caffeine0 mg
Water894 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 70. The excerpt below is the record exactly as published.
Blanc Mange. Soak one-half cup of Irish moss in cold water fifteen minutes, pick over, wash, tie in coarse lace or netting, and cook with one quart of milk in a double boiler half an hour, or until the milk thickens slightly when a drop is cooled. Strain, add one-fourth teaspoon of salt, one teaspoon of vanill
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