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Blanc-mange, No. 2
From Virginia Cookery-book, 1884
Serves 5
Flavor with vanilla or lemon.
Presented as published in 1884. 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
760Calories
6 gProtein
35 gCarbs
67 gFat
Full nutrition (33 nutrients)
Calories760 kcal
Protein5.9 g
Carbohydrates35 g
Fiber0 g
Sugars28 g
Total Fat67 g
Saturated Fat38 g
Monounsaturated Fat14 g
Polyunsaturated Fat0 g
Cholesterol193 mg
Sodium48 mg
Potassium183 mg
Calcium119 mg
Iron0 mg
Magnesium13 mg
Phosphorus108 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline1 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 105. The excerpt below is the record exactly as published.
one quart of rich cream with five ounces of white sugar and whip it to a stiff froth ; pour one pint of cold water on half a box of gelatine, let it soak fifteen minutes, then simmer over embers until perfectly dissolved. When lukewarm pour the whipped cream slowly in, beating it all the time till stiff enough to drop from a spoon ; flavor with vanilla or lemon, and put into moulds, as directed above. Chocolate Blanc-mangb, No. 1. Boil two quarts of milk with half a pound of sugar (two teacupf uls will also give the proper amount) ; grate a quarter of a pound of Baker's Chocolate, and mix it smooth in a little boiling water ; as soon as the milk and chocolate boil add four table - spoonfuls of com -starch stirred to a paste with a little cold milk. Let all boil to- gether for ten minutes longer, and when cooled till luke- warm put into moulds, having first flavored with vanilla. Chocolate Blanc-mange, No. 2
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