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Blanc Mange
From Cookery and housekeeping, 1882
Serves 4
Must be stiff enough to turn out without breaking.
Presented as published in 1882. 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
607Calories
23 gProtein
20 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories607 kcal
Protein23 g
Carbohydrates20 g
Fiber2.7 g
Sugars13 g
Total Fat50 g
Saturated Fat28 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol150 mg
Sodium146 mg
Potassium521 mg
Calcium413 mg
Iron0.4 mg
Magnesium43 mg
Phosphorus321 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C32 mg
Vitamin A79 mcg
Vitamin E0.2 mg
Vitamin K2.8 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate7.5 mcg
Choline51 mg
Caffeine0 mg
Water305 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 146. The excerpt below is the record exactly as published.
BLANC MANGE. Blanc Mange. 2 pints of fresh milk ; 1 pint of cream ; 2 ozs. Nelson's gelatine (dissolved in water) ; The peel of a lemon ; Sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.