Caramel Blanc-Mange
From Purity flour cookbook, 1917
See caramel coloring 'Sauces.'
Presented as published in 1917. 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
2787Calories
25 gProtein
109 gCarbs
251 gFat
Full nutrition (33 nutrients)
Calories2787 kcal
Protein25 g
Carbohydrates109 g
Fiber0.5 g
Sugars76 g
Total Fat251 g
Saturated Fat143 g
Monounsaturated Fat52 g
Polyunsaturated Fat0.1 g
Cholesterol724 mg
Sodium275 mg
Potassium703 mg
Calcium470 mg
Iron3.2 mg
Magnesium49 mg
Phosphorus412 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K17 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate16 mcg
Choline5.9 mg
Caffeine0 mg
Water566 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 35. The excerpt below is the record exactly as published.
CARAMEL BLANC-MANGE lA tablespoons powdered gelatine, soaked in J eup cold water. 3 tablespoons boiling water. 3 cups thin cream. i teaspoon vanilla. 6 tablespoons sugar. Pinch of salt. Mix gelatine with boiling- water. Cook | cup of sitgar to a dark brown syrup. Add gelatine, cream and remainder of sugar, salt and vanilla. Strain into wet moulds. When set serve with cream and sugar. Note. — See caramel colorini Sauces." VANILLA CREAM 1 tablespoon powdered gelatine. 2 cups milk. 6 tablespoons sugar. 1 cup whipped cream. 1 teaspoon vanilla
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