vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Blancmange
From A year's cookery, 1880
Serves 8
Using cream or half cream and half milk will improve the blancmange.
Presented as published in 1880. 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
854Calories
35 gProtein
39 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories854 kcal
Protein35 g
Carbohydrates39 g
Fiber21 g
Sugars12 g
Total Fat69 g
Saturated Fat6.8 g
Monounsaturated Fat43 g
Polyunsaturated Fat16 g
Omega-30 g
Cholesterol11 mg
Sodium45 mg
Potassium1172 mg
Calcium522 mg
Iron5.3 mg
Magnesium376 mg
Phosphorus738 mg
Zinc4.6 mg
Copper1.5 mg
Manganese2.9 mg
Vitamin D0.9 mcg
Vitamin C48 mg
Vitamin A30 mcg
Vitamin E34 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)5.1 mg
Folate64 mcg
Choline90 mg
Caffeine0 mg
Water117 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 328. The excerpt below is the record exactly as published.
an ounce of gelatine for an hour in a quarter of a pint of milk. Blanch ten bitter almonds and six sweet ones. Put these, with three inches of lemon rind, into a pint and a quarter of milk for a couple of hours, then pour the milk into a stewpan and add a little loaf sugar. Boil the milk,* pour it upon the soaked gelatine, and strain the mixture into a jug. Let it stand, stirring it occasionally till cold. Pour the blancmange
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