Cornstarch Pudding (Blanc Mange)
From Blue Ribbon cook book, 1905
This may be made with fruit juice instead of milk.
Presented as published in 1905. 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
783Calories
16 gProtein
147 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories783 kcal
Protein16 g
Carbohydrates147 g
Fiber0.2 g
Sugars124 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium2522 mg
Potassium734 mg
Calcium602 mg
Iron0.2 mg
Magnesium59 mg
Phosphorus496 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water432 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 59. The excerpt below is the record exactly as published.
Cornstarch Pudding (Blanc Mange)—2 cups milk, 3 tablespoons corn starch, 44 cup sugar, 1 teaspoon salt, 1 teaspoon Blue Ribbon flavoring
Cook this with the app: pantry check, scaling, and the assistant.