Blanc-mange or Cornstarch Mould
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Before serving, the pudding may be decorated with cherries and angelica.
Presented as published in 1913. 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
644Calories
16 gProtein
110 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories644 kcal
Protein16 g
Carbohydrates110 g
Fiber0.5 g
Sugars61 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium9523 mg
Potassium735 mg
Calcium607 mg
Iron0.4 mg
Magnesium60 mg
Phosphorus499 mg
Zinc2.1 mg
Copper0 mg
Manganese0.1 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)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water434 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 50. The excerpt below is the record exactly as published.
Blanc-mange or Cornstarch Mould. 2. .cups. milk. 4 tsp.- salt. 6 tbsp. cornstarch. Y% tsp. flavouring. 3 tbsp. sugar
Cook this with the app: pantry check, scaling, and the assistant.