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Blanc-Mange
From Miss Cameron's cookery book, 1898
Serves 5
Presented as published in 1898. 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
766Calories
22 gProtein
67 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories766 kcal
Protein22 g
Carbohydrates67 g
Fiber13 g
Sugars50 g
Total Fat51 g
Saturated Fat3.9 g
Monounsaturated Fat32 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol0 mg
Sodium7.2 mg
Potassium749 mg
Calcium279 mg
Iron3.8 mg
Magnesium277 mg
Phosphorus491 mg
Zinc3.2 mg
Copper1.1 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E26 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)3.7 mg
Folate45 mcg
Choline53 mg
Caffeine0 mg
Water149 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 68. The excerpt below is the record exactly as published.
Blanc- Mange. Blanch 6 oz. of sweet almonds and 12 bitter almonds. Pound them in a mortar with a spoonful of orange flower *ater, and \ lb. of castor sugar. Put this in a basin, add 1J pint of cold water. Allow it to stand for one hour, then strain it through a sieve into a basin. Mix with it 2 oz. of clarified isinglass
Cook this with the app: pantry check, scaling, and the assistant.