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Blanc-mange, Coffee-and-cream
From Harper's cook book encyclopædia, 1902
Serves 3
Serve with whipped cream.
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
489Calories
19 gProtein
82 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories489 kcal
Protein19 g
Carbohydrates82 g
Fiber0 g
Sugars83 g
Total Fat11 g
Saturated Fat6.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol39 mg
Sodium147 mg
Potassium531 mg
Calcium410 mg
Iron0.1 mg
Magnesium44 mg
Phosphorus334 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate4.4 mcg
Choline63 mg
Caffeine32 mg
Water445 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 32. The excerpt below is the record exactly as published.
Blanc-mange, Coffee-and-cream. — Soak one package of gelatine in a cup- ful of cold water for an hour. Heat in a double boiler one quart of milk, and when it reaches the scalding-point stir in one cupful of granulated sugar and the soaked gelatine. As soon as this is thoroughly dissolved take the sauce- pan from the fire and divide the con- tents. To one half add a cupful of strong, clear coffee ; to the other put a full teaspoonful of good vanilla es- sence
Cook this with the app: pantry check, scaling, and the assistant.