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Blanc Mange - Very Fine
From The complete cook book, 1900
Serves 5
Presented as published in 1900. 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
589Calories
26 gProtein
47 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories589 kcal
Protein26 g
Carbohydrates47 g
Fiber4.7 g
Sugars40 g
Total Fat34 g
Saturated Fat8.8 g
Monounsaturated Fat16 g
Polyunsaturated Fat5.2 g
Omega-30 g
Cholesterol47 mg
Sodium159 mg
Potassium893 mg
Calcium590 mg
Iron1.6 mg
Magnesium156 mg
Phosphorus601 mg
Zinc2.9 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A125 mcg
Vitamin E3.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2 mg
Folate6.5 mcg
Choline77 mg
Caffeine0 mg
Water347 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 118. The excerpt below is the record exactly as published.
BLANC MANGE— VERY FINE. Dissolve one box gelatine in two quarts of milk, let stand for two hours. Boil six almonds in the milk. Strain through a sifter while this is being boiled. Pound together in a mortar two handfuls blanched almonds and half a cupful granulated sugar. Stir into the boiled milk. Add one tablespoonful of vanilla
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