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Blancmange with Jam

Name: Blancmange with Jam
Yield: 1 servings
Ingredients: two stale sjjonge biscuits; a little good jam; the rind of a lemon; the strained juice; the blancmange

From A year's cookery, 1880

Serves 1

Substituting cream for milk in the blancmange enhances the dish.

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

315Calories

5 gProtein

62 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories315 kcal

Protein5.4 g

Carbohydrates62 g

Fiber12 g

Sugars20 g

Total Fat8.7 g

Saturated Fat2.2 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol1.5 mg

Sodium305 mg

Potassium343 mg

Calcium263 mg

Iron2.5 mg

Magnesium31 mg

Phosphorus107 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C170 mg

Vitamin A3 mcg

Vitamin E0.4 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2 mg

Folate66 mcg

Choline16 mg

Caffeine0 mg

Water196 g

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 193. The excerpt below is the record exactly as published.

two stale sjjonge biscuits sliced at the bottom of a glass dish, and lay a little good jam upon them. Grate the rind of a lemon upon them, and squeeze on them the strained juice. Cover the dish with the blancmange

Cook this with the app: pantry check, scaling, and the assistant.