vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Blancmange
From Buckeye cookery, 1892
Serves 2
Can also be made with a different method using reserved milk.
Presented as published in 1892. 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
528Calories
21 gProtein
73 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories528 kcal
Protein21 g
Carbohydrates73 g
Fiber0.1 g
Sugars62 g
Total Fat17 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium236 mg
Potassium505 mg
Calcium356 mg
Iron1.8 mg
Magnesium42 mg
Phosphorus446 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate47 mcg
Choline337 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 58. The excerpt below is the record exactly as published.
three heaping table-spoons corn starch and three of sugar in one pint of milk; add to this three eggs well beaten, and pour the mixture into one pint of boiling milk, stirring constantly until it boils again; just before taking from the stove flavor to suit the taste and pour into cups or small molds; when cool take out and place on a glass dish with a mold of jelly in the center. Servea — a: spoon of jelly and a sauce of sweetened cream with each mold. Or, put one quart milk (reserving three table-spoons with which mix three heaping table-spoons corn-starch) with a pinch of salt
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