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Blanc-mange (plain)
From Harper's cook book encyclopædia, 1902
Serves 5
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
520Calories
13 gProtein
5 gCarbs
50 gFat
Full nutrition (33 nutrients)
Calories520 kcal
Protein13 g
Carbohydrates5.3 g
Fiber0 g
Sugars0 g
Total Fat50 g
Saturated Fat29 g
Monounsaturated Fat10 g
Polyunsaturated Fat0 g
Cholesterol145 mg
Sodium60 mg
Potassium141 mg
Calcium101 mg
Iron0.1 mg
Magnesium14 mg
Phosphorus85 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.4 mcg
Choline4.4 mg
Caffeine0 mg
Water367 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 31. The excerpt below is the record exactly as published.
Blanc-mange (plain). — Into three pints of water put 2 ozs. of isinglass or gelatine ; let it boil for half an hour, then strain it into one and a half pints of cream; sweeten it, and add a few bitter almonds
Cook this with the app: pantry check, scaling, and the assistant.