Blancmange
From The easiest way in housekeeping and cooking, 1881
For chocolate blancmange add two tablespoonfuls of scraped chocolate dissolved in a little boiling water.
Presented as published in 1881. 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
1406Calories
44 gProtein
245 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1406 kcal
Protein44 g
Carbohydrates245 g
Fiber0 g
Sugars248 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium1566 mg
Potassium1469 mg
Calcium1209 mg
Iron0.3 mg
Magnesium120 mg
Phosphorus990 mg
Zinc4.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1 mg
Folate4.2 mcg
Choline179 mg
Caffeine0 mg
Water861 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 122. The excerpt below is the record exactly as published.
Blancmange. One quart of milk ; one cup of sugar ; half a package of gelatine ; half a teaspoonful of salt ; a teaspoonful of any essence liked
Cook this with the app: pantry check, scaling, and the assistant.