Blanc Mange
From Choice cookery, 1888
Presented as published in 1888. 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
650Calories
14 gProtein
92 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories650 kcal
Protein14 g
Carbohydrates92 g
Fiber8.3 g
Sugars59 g
Total Fat29 g
Saturated Fat2.2 g
Monounsaturated Fat18 g
Polyunsaturated Fat7 g
Omega-30 g
Cholesterol0 mg
Sodium1.1 mg
Potassium458 mg
Calcium153 mg
Iron3.4 mg
Magnesium162 mg
Phosphorus299 mg
Zinc2 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E15 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.7 mg
Folate69 mcg
Choline30 mg
Caffeine0 mg
Water5.6 g
As published
This recipe was extracted from Choice cookery (1888) by H. M. Young, page 34. The excerpt below is the record exactly as published.
BLANC MANGE. 1 oz. corn flour 2 oz. crushed almonds 1 pint cream or milk 2 oz. sugar A few drops of almond essence
Cook this with the app: pantry check, scaling, and the assistant.