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Cornstarch Blanc Mange
From The complete cook book, 1900
Serves 1
Presented as published in 1900. 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
647Calories
5 gProtein
161 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories647 kcal
Protein4.6 g
Carbohydrates161 g
Fiber5.4 g
Sugars103 g
Total Fat1.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium502 mg
Potassium200 mg
Calcium168 mg
Iron15 mg
Magnesium22 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate70 mcg
Choline11 mg
Caffeine0 mg
Water268 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 118. The excerpt below is the record exactly as published.
CORNSTARCH BLANC MANGE. Stir together two tablespoonfuls of cornstarch, half a cup of sugar, the juice and a little of the grated rind of one lemon ; braid the whole with cold water enough to dissolve well. Then pour boiling water
Cook this with the app: pantry check, scaling, and the assistant.