vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Blancmange
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost, about 2s. Sufficient to fill a quart 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
816Calories
23 gProtein
63 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories816 kcal
Protein23 g
Carbohydrates63 g
Fiber12 g
Sugars45 g
Total Fat57 g
Saturated Fat11 g
Monounsaturated Fat30 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol45 mg
Sodium56 mg
Potassium850 mg
Calcium423 mg
Iron3.4 mg
Magnesium248 mg
Phosphorus551 mg
Zinc3.3 mg
Copper0.9 mg
Manganese2.3 mg
Vitamin D1.2 mcg
Vitamin C0.1 mg
Vitamin A39 mcg
Vitamin E22 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)3.3 mg
Folate38 mcg
Choline66 mg
Caffeine0 mg
Water169 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 248. The excerpt below is the record exactly as published.
Blancmange. — Blanch ten (only) bitter and two ounces of sweet almonds, and pound them to a paste, adding by degrees a third of a pint of cold water ; let it stand till settled, and strain off the liquid. Put into a pint »f milk five ounces of loaf sugar, two inches of stick vanilla, and two of cinnamon, and pour it into an enamelled saucepan. Boil slowly till the sugar is dissolved, then stir in one ounce of isinglass, and strain all into a basin; add the liquid from the almonds, with a gill of cream
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