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Blanc-Mange
From The new Kentucky home cook book, 1884
Serves 8
Flavor with bitter almond or vanilla.
Presented as published in 1884. 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
831Calories
6 gProtein
57 gCarbs
65 gFat
Full nutrition (33 nutrients)
Calories831 kcal
Protein6.4 g
Carbohydrates57 g
Fiber0 g
Sugars50 g
Total Fat65 g
Saturated Fat37 g
Monounsaturated Fat13 g
Polyunsaturated Fat0 g
Cholesterol188 mg
Sodium44 mg
Potassium179 mg
Calcium114 mg
Iron0.1 mg
Magnesium12 mg
Phosphorus105 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.9 mcg
Choline1.2 mg
Caffeine0 mg
Water107 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 130. The excerpt below is the record exactly as published.
BLANC-MANGE. Grate one coffee-cupful of chocolate, add to it one pint of water and one cupful or more of sugar. Let it simmer until the chocolate is dissolved; add one quart of milk and one box of Cox's gelatine, previously soaked in boiling wa- ter. When the milk begins to boil, stir the gelatine into it slowly, when dissolved, and let it simmer until it is well mixed. Flavor with vanilla, and pour into molds. Serve with cream, sweetened and whipped. BLANC-MANGE. Dissolve one box of Cox's gelatine in enough boiling wa- ter to cover it. Add one pint of sugar
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