Blanc Manger
From Gancel's culinary encyclopedia of modern cooking, 1920
Presented as published in 1920. 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
5269Calories
130 gProtein
553 gCarbs
290 gFat
Full nutrition (33 nutrients)
Calories5269 kcal
Protein130 g
Carbohydrates553 g
Fiber49 g
Sugars453 g
Total Fat290 g
Saturated Fat41 g
Monounsaturated Fat151 g
Polyunsaturated Fat51 g
Cholesterol121 mg
Sodium684 mg
Potassium3937 mg
Calcium2797 mg
Iron19 mg
Magnesium1274 mg
Phosphorus2544 mg
Zinc14 mg
Copper5.1 mg
Manganese10 mg
Vitamin D15 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.5 mg
Vitamin B124.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)18 mg
Folate8.5 mcg
Choline11 mg
Caffeine0 mg
Water1968 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel. The excerpt below is the record exactly as published.
Blanc Manger Blanc Manger, Comp.: 1 lb. peeled and pounded comp, almonds. 1 quart water* and 1 gill of cream. Strain in cloth ,add 8 gills, almond milk, 1 lb sugar, 1 ounce gelatine dissolved
Cook this with the app: pantry check, scaling, and the assistant.