vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cerealine Blanc-Mange
From Dora's cook book, 1888
Serves 4
Presented as published in 1888. 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
477Calories
17 gProtein
77 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories477 kcal
Protein17 g
Carbohydrates77 g
Fiber0.7 g
Sugars75 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium171 mg
Potassium471 mg
Calcium337 mg
Iron1.1 mg
Magnesium38 mg
Phosphorus350 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.3 mcg
Vitamin C13 mg
Vitamin A158 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate27 mcg
Choline193 mg
Caffeine0 mg
Water275 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 69. The excerpt below is the record exactly as published.
CEREALINE BLANC-MANGE. Dissolve one-half boxful of gelatine in a quart of milk ; beat thoroughly the yolks of four eggs; one and one- fourth cupful of sugar; juice of one lemon, one cupful of cerealine
Cook this with the app: pantry check, scaling, and the assistant.