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Corn-Starch Blanc-Mange
From Vegetarian Cook Book, 1904
Serves 2
A pleasing effect may be obtained by dividing the mixture after it is cooked, coloring one half pink, then filling each mold one third full of one, and filling up with the other.
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
527Calories
24 gProtein
74 gCarbs
16 gFat
Full nutrition (30 nutrients)
Calories527 kcal
Protein24 g
Carbohydrates74 g
Sugars74 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium186 mg
Potassium732 mg
Calcium600 mg
Iron0 mg
Magnesium58 mg
Phosphorus492 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Water494 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 48. The excerpt below is the record exactly as published.
CORN-STARCH BLANC-MANGE Milk, 1 quart. Corn-starch, 4 heaped tablespoons. Egg whites, 3. Sugar, 1/2 cup. Lemon flavoring.
Cook this with the app: pantry check, scaling, and the assistant.