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Cream Blanc-mange
From The economical cook book, 1905
Serves 6
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
280Calories
2 gProtein
3 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories280 kcal
Protein2.5 g
Carbohydrates3.3 g
Fiber0 g
Sugars0.2 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Cholesterol80 mg
Sodium19 mg
Potassium85 mg
Calcium49 mg
Iron0 mg
Magnesium5.9 mg
Phosphorus47 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Choline0.8 mg
Caffeine0 mg
Water53 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 101. The excerpt below is the record exactly as published.
Cream Blanc-mauge. Dissolve a quarter of a box of gelatine in two wine-glasses of wine, standing it in boiling water on the range ; sweeten a pint of rich cream, flavor with a teaspoonful of essence of vanilla
Cook this with the app: pantry check, scaling, and the assistant.