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Blancmange, American
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for a pint mould.
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
20Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories20 kcal
Protein0.8 g
Carbohydrates5.7 g
Fiber1.9 g
Sugars0.9 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium3.6 mg
Potassium96 mg
Calcium26 mg
Iron0.5 mg
Magnesium6.1 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0.7 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate36 mcg
Choline1.9 mg
Caffeine0 mg
Water46 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 249. The excerpt below is the record exactly as published.
Blancmange, American.— Mix one j ounce of arrowroot with a tea-cupful of cold I water, and let it stand som»e minutes, until the I arrowroot is settled. Pour oft' the water, and I substitute a little orange-flower or laurel water. I Boil with a pint of new milk, a stick of ciiuia- I mon, the thinly-cut rind of a lemon
Cook this with the app: pantry check, scaling, and the assistant.