vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Corn-Starch Blanc-Mange
From The New century cook book, 1899
Serves 3
Serve with sugar and cream.
Presented as published in 1899. 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
565Calories
17 gProtein
92 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories565 kcal
Protein17 g
Carbohydrates92 g
Fiber0.1 g
Sugars83 g
Total Fat15 g
Saturated Fat7.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol225 mg
Sodium196 mg
Potassium558 mg
Calcium429 mg
Iron1 mg
Magnesium45 mg
Phosphorus429 mg
Zinc2 mg
Copper0 mg
Manganese0 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate24 mcg
Choline205 mg
Caffeine0 mg
Water325 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The New century cook book (1899), page 135. The excerpt below is the record exactly as published.
Corn-Starch Blanc-Mange. One quart of milk, four tablespoonfuls of our corn starch, wet with a little water, three eggs, whites and yolks beaten sep- arately, one cup of sugar, a little salt
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