vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Blancmange
From Recipes for the million, 1891
Serves 3
Presented as published in 1891. 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
762Calories
14 gProtein
47 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories762 kcal
Protein14 g
Carbohydrates47 g
Fiber0 g
Sugars42 g
Total Fat58 g
Saturated Fat33 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol171 mg
Sodium82 mg
Potassium275 mg
Calcium201 mg
Iron0.1 mg
Magnesium21 mg
Phosphorus175 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A26 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate2.8 mcg
Choline18 mg
Caffeine0 mg
Water164 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 21. The excerpt below is the record exactly as published.
BLANCMANGE (LEMON) . — Water, sixteen parts ; Lisbon wine, eight parts ; lemon juice, two parts ; isinglass, one part ; and suffi- cient sugar to sweeten. Flavour with a little grated lemon peel, and clarify with white of egg. BLANCMANGE, To Make. — Add to half a pint of new milk one ounce of gelatine, and let it soak for six hours. Boil two or three laurel leaves in a pint of cream and half a pint of milk. When it boils pour it over the soaked gelatine, stir till it dissolves, add a quarter of a pound of loaf sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.