vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Coffee Blanc Mange
From The Toronto Cook Book, 1915
Serves 3
A little thin cream may be served with it.
Presented as published in 1915. 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
808Calories
7 gProtein
73 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories808 kcal
Protein6.7 g
Carbohydrates73 g
Fiber0 g
Sugars67 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium43 mg
Potassium153 mg
Calcium100 mg
Iron0.1 mg
Magnesium11 mg
Phosphorus91 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.3 mcg
Choline1.6 mg
Caffeine0 mg
Water131 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 46. The excerpt below is the record exactly as published.
Coffee Blanc Mange Soak one-half box of gelatine in one-half cup of cold water for half an hour, then pour on one cup of boiling hot strong coffee and one cup of sugar and strain into a bowl. Stir until it begins to grow quite thick then fold in one pint of cream
Cook this with the app: pantry check, scaling, and the assistant.