vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cornstarch Blanc Mange
From Original White House Cookbook, 1887
Serves 5
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
173Calories
5 gProtein
32 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories173 kcal
Protein5.1 g
Carbohydrates32 g
Fiber0.1 g
Sugars25 g
Total Fat3.2 g
Saturated Fat1.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol12 mg
Sodium38 mg
Potassium147 mg
Calcium120 mg
Iron0 mg
Magnesium12 mg
Phosphorus99 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A31 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline17 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 230. The excerpt below is the record exactly as published.
CORNSTARCH BLANC MANGE. Take one quart of sweet milk and put one pint upon the stove to heat ; in the other pint mix four heaping tablespoonfuls of cornstarch and half a cupful of sugar ; when the milk is hot, pour in the cold milk with the cornstarch and sugar thoroughly mixed in it and stir altogether until there are no lumps and it is thick ; flavor with lemon ; take from the stove and add the whites of three eggs beaten to a stiff froth. A Custard for the above. — One pint of milk
Cook this with the app: pantry check, scaling, and the assistant.