vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard Blancmange
From A year's cookery, 1880
Serves 1
Can be made the day of serving but better to let it stand for a few hours to stiffen.
Presented as published in 1880. 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
682Calories
53 gProtein
62 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories682 kcal
Protein53 g
Carbohydrates62 g
Fiber0 g
Sugars62 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat2.3 g
Cholesterol474 mg
Sodium409 mg
Potassium839 mg
Calcium626 mg
Iron2.3 mg
Magnesium71 mg
Phosphorus648 mg
Zinc3.1 mg
Copper0.8 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A276 mcg
Vitamin E1.2 mg
Vitamin K1.1 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate65 mcg
Choline11 mg
Caffeine0 mg
Water685 g
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 224. The excerpt below is the record exactly as published.
Custard Blancmange for dinner to-morrow. Soak an ounce of gelatine in a cupful of cold water for an hour. Make a pint of custard, either plain or rich (August 10th). Stir the soaked gelatine in this whilst it is hot till it is dissolved. Oil some small moulds of various sizes, fill them with the custard, and put them in a cool place till wanted. When they are to be served, turn the shapes upon a glass dish, pour around them a little brightly- coloured fruit syrup or lemon syrup (March 19th), place a ring of angelica or a preserved cherry
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Cook this with the app: pantry check, scaling, and the assistant.