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Blanc-Mange Made with Sea Moss Farina
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
It will take about three hours for this. The blanc-mange is ready to use as soon as cold.
Presented as published in 1880. 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
369Calories
16 gProtein
42 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories369 kcal
Protein16 g
Carbohydrates42 g
Fiber0.1 g
Sugars42 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium770 mg
Potassium733 mg
Calcium607 mg
Iron0.4 mg
Magnesium59 mg
Phosphorus495 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate5.7 mcg
Choline87 mg
Caffeine0 mg
Water436 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 139. The excerpt below is the record exactly as published.
Blanc-Mange Made with Sea Moss Farina. One quart of milk, one level table- spoonful of sea moss farina, half a teaspoonful of salt, three table- spoonfuls of sugar, one teaspoonful of flavor
Cook this with the app: pantry check, scaling, and the assistant.