Custard Blanc-Mange

Name: Custard Blanc-Mange
Ingredients: i quart of milk; i teacup of sugar; 4 eggs; 5^ box of gelatine; i teacup of milk; ^ pound of shredded almonds

From The way to the heart, 1905

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

3104Calories

113 gProtein

307 gCarbs

172 gFat

Full nutrition (34 nutrients)

Calories3104 kcal

Protein113 g

Carbohydrates307 g

Fiber28 g

Sugars270 g

Total Fat172 g

Saturated Fat38 g

Monounsaturated Fat87 g

Polyunsaturated Fat33 g

Omega-30.2 g

Cholesterol890 mg

Sodium751 mg

Potassium3770 mg

Calcium2223 mg

Iron12 mg

Magnesium782 mg

Phosphorus2718 mg

Zinc15 mg

Copper2.5 mg

Manganese5 mg

Vitamin D16 mcg

Vitamin C0 mg

Vitamin A710 mcg

Vitamin E61 mg

Vitamin K0.6 mcg

Vitamin B61.4 mg

Vitamin B128.4 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)5.2 mg

Niacin (B3)9.6 mg

Folate194 mcg

Choline923 mg

Caffeine0 mg

Water1236 g

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 36. The excerpt below is the record exactly as published.

Custard Blanc-Mange. Make a custard of i quart of milk, i teacup of sugar and 4 eggs. Stir in while boiling 5^ box of gelatine that has been soaked in i teacup of milk. Season with Sauer's vanilla, and add ^ pound of shredded almonds

Cook this with the app: pantry check, scaling, and the assistant.