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Blanc-Mange, Oswego
From Consult me, 1902
Serves 2
Serve with stewed or preserved fruits, or a sauce of milk and sugar.
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
593Calories
18 gProtein
97 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories593 kcal
Protein18 g
Carbohydrates97 g
Fiber7 g
Sugars82 g
Total Fat18 g
Saturated Fat9.5 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol69 mg
Sodium5168 mg
Potassium845 mg
Calcium707 mg
Iron1 mg
Magnesium71 mg
Phosphorus562 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D4.7 mcg
Vitamin C65 mg
Vitamin A165 mcg
Vitamin E0.4 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.1 mg
Folate16 mcg
Choline91 mg
Caffeine0 mg
Water475 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 76. The excerpt below is the record exactly as published.
BLANC-MANGE, Oswego.— Four tablespoonfuls or three ounces of Oswego Prepared Com to one quart of milk. Dissolve the corn to some of the milk. Put into the remainder of the milk, four ounces of sugar, a little salt, a piece of lemon rind, or cinnamon stick
Cook this with the app: pantry check, scaling, and the assistant.