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Blanc-Mange, Rice
From Consult me, 1902
Serves 1
Serve with cream or plain custard.
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
570Calories
10 gProtein
136 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories570 kcal
Protein9.8 g
Carbohydrates136 g
Fiber15 g
Sugars29 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium12 mg
Potassium312 mg
Calcium216 mg
Iron6.1 mg
Magnesium46 mg
Phosphorus146 mg
Zinc1.6 mg
Copper0.4 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A3.8 mcg
Vitamin E0.5 mg
Vitamin K1.7 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.2 mg
Folate275 mcg
Choline16 mg
Caffeine0 mg
Water95 g
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, RICE. — Swell four ounces of rice in water ; drain and boil it to a mash in good milk, with sugar, a bit of lemon-peel, and a stick of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.