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Delicious Blanc Mange
From San Rafael cook book, 1906, 1906
Serves 8
Presented as published in 1906. 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
427Calories
5 gProtein
8 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories427 kcal
Protein5.4 g
Carbohydrates7.6 g
Fiber0 g
Sugars3.2 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium31 mg
Potassium115 mg
Calcium74 mg
Iron0 mg
Magnesium7.9 mg
Phosphorus68 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.1 mcg
Choline1.4 mg
Caffeine0 mg
Water69 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 58. The excerpt below is the record exactly as published.
DELICIOUS BLANC MANGE— Mrs. Wm. B. Noble. Put 1 ounce of gelatine In a little warm water and keep it on the stove until dissolved; then sweeten and flavor with vanilla 1 quart of cream, and whip it. Strain the gelatine or the cream. Wet the molds in cold water, fill them and set away to congeal ARROWROOT BLANC MANGE— Mrs. D. Whittemore. 1 cup milk, 4 teaspoons arrowroot, 2 teaspoons sugar. Make a smooth paste of arrowroot and water; stir this into the boiling milk; add the sugar, flav6r with vanilla; stir all the time until it thickens; turn out, and when cold serve with cream. CREME A LA VANILLA— Mrs. Grandjean. 1 quart of good crejm. sugar to taste, stick of vanilla
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