Blanc-Mange

Name: Blanc-Mange
Ingredients: One quarter pound of sugar; one quart of milk; one and a half ounces of isinglass; the rind of half a lemon; four laurel leaves

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 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

1057Calories

33 gProtein

169 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories1057 kcal

Protein33 g

Carbohydrates169 g

Fiber6.4 g

Sugars162 g

Total Fat32 g

Saturated Fat18 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol117 mg

Sodium375 mg

Potassium1566 mg

Calcium1300 mg

Iron2.2 mg

Magnesium129 mg

Phosphorus995 mg

Zinc4.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D9.4 mcg

Vitamin C66 mg

Vitamin A326 mcg

Vitamin E0.6 mg

Vitamin K0 mcg

Vitamin B60.8 mg

Vitamin B125.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.4 mg

Niacin (B3)1.3 mg

Folate14 mcg

Choline178 mg

Caffeine0 mg

Water900 g

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 84. The excerpt below is the record exactly as published.

BLANC-MANGE. One quarter pound of sugar, one quart of milk, one and a half ounces of isinglass, the rind of half a lemon, four laurel leaves

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