Coffee Blanc Mange
From The St. Mungo cookery book, 1904
“Cynica,” Liverpool.
Presented as published in 1904. 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
1428Calories
90 gProtein
193 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories1428 kcal
Protein90 g
Carbohydrates193 g
Fiber0 g
Sugars194 g
Total Fat35 g
Saturated Fat15 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.4 g
Omega-30.1 g
Cholesterol802 mg
Sodium591 mg
Potassium1251 mg
Calcium754 mg
Iron4.3 mg
Magnesium109 mg
Phosphorus925 mg
Zinc4.8 mg
Copper1.4 mg
Manganese0.2 mg
Vitamin D8.7 mcg
Vitamin C0 mg
Vitamin A476 mcg
Vitamin E2.4 mg
Vitamin K1.1 mcg
Vitamin B60.6 mg
Vitamin B124.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2.1 mg
Niacin (B3)1.6 mg
Folate120 mcg
Choline709 mg
Caffeine189 mg
Water1060 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 33. The excerpt below is the record exactly as published.
COFFEE BLANC MANGE. 1 pint of milk. i pint strong coffee. 2 oz. gelatine. 4 eggs. 6 oz. castor sugar
Cook this with the app: pantry check, scaling, and the assistant.