Blanc Mange

Name: Blanc Mange
Ingredients: one pint of cold water; one ounce of gelatin; one pint of fresh milk; one-half pound of sugar; one teaspoonful of vanilla; one-half pound of chopped almonds; a pint of rich cream

From The National home cook book, 1900

Presented as published in 1900. 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

4194Calories

98 gProtein

316 gCarbs

296 gFat

Full nutrition (34 nutrients)

Calories4194 kcal

Protein98 g

Carbohydrates316 g

Fiber28 g

Sugars260 g

Total Fat296 g

Saturated Fat113 g

Monounsaturated Fat109 g

Polyunsaturated Fat28 g

Omega-30.1 g

Cholesterol541 mg

Sodium361 mg

Potassium2863 mg

Calcium1529 mg

Iron8.8 mg

Magnesium711 mg

Phosphorus1861 mg

Zinc10 mg

Copper3 mg

Manganese5 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E58 mg

Vitamin K11 mcg

Vitamin B60.8 mg

Vitamin B122.6 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)3.3 mg

Niacin (B3)9.1 mg

Folate108 mcg

Choline216 mg

Caffeine0 mg

Water1190 g

As published

This recipe was extracted from The National home cook book (1900), page 26. The excerpt below is the record exactly as published.

BLANC MANGE—Pour one pint of cold water on one er * ounce of gelatin; let it stand an hour; boil one pint of fresh ~~ milk and pour over the dissolved gelatin; add one-half pound ie of sugar and one teaspoonful of vanilla, one-half pound of ~ a: chopped almonds (fine); whip a pint of rich cream

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