Blanc-Manger
From The spirit of cookery, 1895
This is a historical recipe for a dish that has evolved over time.
Presented as published in 1895. 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
1351Calories
46 gProtein
169 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories1351 kcal
Protein46 g
Carbohydrates169 g
Fiber19 g
Sugars134 g
Total Fat64 g
Saturated Fat5.1 g
Monounsaturated Fat40 g
Polyunsaturated Fat16 g
Omega-30.1 g
Cholesterol0 mg
Sodium2356 mg
Potassium1580 mg
Calcium435 mg
Iron7.8 mg
Magnesium366 mg
Phosphorus725 mg
Zinc5.4 mg
Copper2.2 mg
Manganese10 mg
Vitamin D0 mcg
Vitamin C3.4 mg
Vitamin A0.9 mcg
Vitamin E33 mg
Vitamin K14 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)7.2 mg
Folate66 mcg
Choline69 mg
Caffeine0 mg
Water824 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 175. The excerpt below is the record exactly as published.
BLANC-MANGER 271 Blanc-Manger and its Transformations. It appears from a letter of Madame de Maintenon that Dr. Fagon prescribed under the name of hlanc-manger an aliment to be used by patients affected with in- flammatory disorders. On following up the matter his- torically, we found the following old recipe for hlmic-matiger : Pound 125 grm. of blanched almonds with a little water, and add a litre of consomm4 made without vegetables and free from fat ; in the place of the vegetables put into the bouillon with which you make consomm6 two cloves, a stick of cinnamon, and some salt ; when the bouillon is well mixed with the almonds, add 60 grm. of the white flesh of roast fowl, minced and pounded, free from skin, tendons, and bone ; or roast veal, or a piece of breadcrumb. When all is well mixed, pass through the tammy, add to the pur4e the juice of an orange and 125 grm. of sugar
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