Blancmange
From Plain cookery recipes, 1908
Presented as published in 1908. 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
728Calories
29 gProtein
44 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories728 kcal
Protein29 g
Carbohydrates44 g
Fiber0 g
Sugars40 g
Total Fat50 g
Saturated Fat28 g
Monounsaturated Fat10 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol150 mg
Sodium159 mg
Potassium483 mg
Calcium383 mg
Iron0.3 mg
Magnesium41 mg
Phosphorus321 mg
Zinc1.3 mg
Copper0.5 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate6.4 mcg
Choline52 mg
Caffeine0 mg
Water285 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 44. The excerpt below is the record exactly as published.
Blancmange* Half a pint milk. One gill cream. One ounce castor sugar. Three-quarters of an ounce gelatine. Flavouring
Cook this with the app: pantry check, scaling, and the assistant.