vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Blanc-mange, Lemon
From Harper's cook book encyclopædia, 1902
Serves 3
Preparation time is about an hour and a half.
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
670Calories
11 gProtein
89 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories670 kcal
Protein11 g
Carbohydrates89 g
Fiber7.1 g
Sugars78 g
Total Fat33 g
Saturated Fat18 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol266 mg
Sodium96 mg
Potassium253 mg
Calcium167 mg
Iron1.5 mg
Magnesium21 mg
Phosphorus152 mg
Zinc1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C86 mg
Vitamin A82 mcg
Vitamin E0.7 mg
Vitamin K2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate33 mcg
Choline154 mg
Caffeine0 mg
Water138 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, Lemon. — Take the thin rind of two fresh lemons and put it into a basin with a quarter of a pint of cold water or cold milk, and V\ lb. of sugar, and let it stand for an hour or more. Dissolve x/z oz. of gelatine in a quarter of a pint of water, and when nearly cold mix it with the lemon water. Add the yolks of three eggs, beaten up with half a pint of thick cream
Cook this with the app: pantry check, scaling, and the assistant.