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Carrageen Blanc Mange
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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
369Calories
16 gProtein
42 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories369 kcal
Protein16 g
Carbohydrates42 g
Fiber0.1 g
Sugars42 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium770 mg
Potassium733 mg
Calcium607 mg
Iron0.4 mg
Magnesium59 mg
Phosphorus495 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate5.7 mcg
Choline87 mg
Caffeine0 mg
Water436 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 159. The excerpt below is the record exactly as published.
Carrageen Blanc mange. — (1) Take lqt. of milk, 1 level table- spoonful of Carrageen farina, £ teaspoonful of salt, 3 table- spoonfuls of sugar, and 1 teaspoonful of vanilla flavouring
Cook this with the app: pantry check, scaling, and the assistant.