Blanc-Mange
From The official handbook for the National Training School for Cookery, 1891
Average cost of Blanc-mange is 7d.
Presented as published in 1891. 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
1030Calories
34 gProtein
156 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories1030 kcal
Protein34 g
Carbohydrates156 g
Fiber4.8 g
Sugars132 g
Total Fat33 g
Saturated Fat18 g
Monounsaturated Fat7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol117 mg
Sodium373 mg
Potassium1577 mg
Calcium1252 mg
Iron1.2 mg
Magnesium146 mg
Phosphorus1067 mg
Zinc4.7 mg
Copper0.1 mg
Manganese1 mg
Vitamin D9.4 mcg
Vitamin C0.2 mg
Vitamin A313 mcg
Vitamin E0.7 mg
Vitamin K1.6 mcg
Vitamin B60.7 mg
Vitamin B125.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.6 mg
Folate7.6 mcg
Choline180 mg
Caffeine0 mg
Water862 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 120. The excerpt below is the record exactly as published.
BLANC-MANGE. Average cost of " Blanc-mange" (about one quart). INGREDIENTS. d. 4 tablespoonsful of cornflour 2 1 quart of milk 4 3 ozs. of loaf sugar » 1 inch of the stick of cinnamon or lemon peel
Cook this with the app: pantry check, scaling, and the assistant.