Corn Starch Blanc-Mange

Name: Corn Starch Blanc-Mange
Ingredients: Heat one quart milk to boiling; stir in four tablespoonfuls corn starch; with one saltspoon salt; one small cup sugar; beaten with the yolk of three eggs

From Six little cooks, 1910

Many people prefer this without the eggs.

Presented as published in 1910. 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

1695Calories

51 gProtein

276 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories1695 kcal

Protein51 g

Carbohydrates276 g

Fiber0.3 g

Sugars248 g

Total Fat46 g

Saturated Fat23 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.9 g

Omega-30.2 g

Cholesterol675 mg

Sodium588 mg

Potassium1674 mg

Calcium1286 mg

Iron2.9 mg

Magnesium136 mg

Phosphorus1286 mg

Zinc6.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A552 mcg

Vitamin E2.1 mg

Vitamin K0.5 mcg

Vitamin B60.8 mg

Vitamin B126.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2 mg

Niacin (B3)1.1 mg

Folate71 mcg

Choline615 mg

Caffeine0 mg

Water976 g

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 44. The excerpt below is the record exactly as published.

CORN STARCH BLANC-MANGE. Heat one quart milk to boiling, then stir in four table- spoonfuls corn starch wet in a little cold water, with one saltspoon salt; boil five minutes, then add one small cup sugar, beaten with the yolk, of three egg

Cook this with the app: pantry check, scaling, and the assistant.