vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Corn-starch Blanc-mange
From Miss Parloa's kitchen companion, 1887
Serves 2
Serve with sugar and cream or a sauce made from egg whites and fruit jelly.
Presented as published in 1887. 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
372Calories
16 gProtein
42 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories372 kcal
Protein16 g
Carbohydrates42 g
Fiber0 g
Sugars43 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium1352 mg
Potassium735 mg
Calcium601 mg
Iron0 mg
Magnesium58 mg
Phosphorus492 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)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water431 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 386. The excerpt below is the record exactly as published.
Corn-starch Blanc-mange. Bub five ingredients are needed : a quart of milk, four heaping table-spoonfuls of corn-starch, three table-spoon- fuls of sugar, a teaspoonful of salt, and a teaspoonful of lemon or vanilla extract
Cook this with the app: pantry check, scaling, and the assistant.