Blancmange
From Instruction in cookery (Methuen's text-books, Thompson), 1908
Essence of cinnamon or essence of ginger may be added as a flavouring.
Presented as published in 1908. 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
2417Calories
74 gProtein
125 gCarbs
183 gFat
Full nutrition (34 nutrients)
Calories2417 kcal
Protein74 g
Carbohydrates125 g
Fiber0 g
Sugars108 g
Total Fat183 g
Saturated Fat105 g
Monounsaturated Fat38 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol541 mg
Sodium394 mg
Potassium1196 mg
Calcium918 mg
Iron0.7 mg
Magnesium99 mg
Phosphorus781 mg
Zinc3.2 mg
Copper1.2 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K11 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.8 mg
Folate17 mcg
Choline109 mg
Caffeine0 mg
Water709 g
As published
This recipe was extracted from Instruction in cookery (Methuen's text-books, Thompson) (1908) by A. P. Thompson, page 39. The excerpt below is the record exactly as published.
Blancmange — 2 oz. gelatine, 1 pint cream, 1 pint milk, 3 oz. loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.