Corn Starch Blanc Mange
From Principles of cookery, 1910
Variations: For liquid use part thin cream and part strong coffee, or all fruit juice. Put layers of raw or cooked fruit alternately with the blanc mange in the moulds.
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
312Calories
8 gProtein
53 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories312 kcal
Protein8 g
Carbohydrates53 g
Fiber0.2 g
Sugars37 g
Total Fat7.9 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium94 mg
Potassium367 mg
Calcium300 mg
Iron0.1 mg
Magnesium30 mg
Phosphorus248 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water216 g
As published
This recipe was extracted from Principles of cookery (1910) by Anna Barrows, page 82. The excerpt below is the record exactly as published.
Corn Starch Blanc Mange. Blend two tablespoons cornstarch with an equal bulk of milk, heat remainder of one cup milk in double boiler. Stir the hot milk into the moistened starch, return to double boiler, stir on stove till thick, put over water, cover and cook twenty to thirty minutes or longer. Add two table- spoons sugar, a bit of salt
Cook this with the app: pantry check, scaling, and the assistant.