Caramel Blanc Mange

Name: Caramel Blanc Mange
Ingredients: 40z. COX’S INSTANT POWDERED GELATINE; 4 gill hot water; 3 tablespoonfuls water; $ pint milk; f pintcream; 3 ozs. sugar; 4 teaspoonful vanilla essence

From Cox's manual of gelatine cookery (copyright), 1938

Presented as published in 1938. 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

928Calories

10 gProtein

103 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories928 kcal

Protein10 g

Carbohydrates103 g

Fiber0 g

Sugars99 g

Total Fat50 g

Saturated Fat28 g

Monounsaturated Fat10 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol150 mg

Sodium135 mg

Potassium513 mg

Calcium390 mg

Iron0.1 mg

Magnesium44 mg

Phosphorus314 mg

Zinc1.3 mg

Copper0.1 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)0.4 mg

Folate0 mcg

Choline43 mg

Caffeine0 mg

Water809 g

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 28. The excerpt below is the record exactly as published.

CARAMEL BLANC MANGE. Four to five persons 40z. COX’S INSTANT POWDERED GELATINE 4 gill hot water 3 tablespoonfuls water $ pint milk \ ori pint 2 tablespoonfuls boiling water ¢ pintcream f milk 4 teaspoonful vanilla essence 3 ozs. sugar

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