Fruit Blanc Mange

Name: Fruit Blanc Mange
Ingredients: 3 cups fruit juice; 1 cup sugar, unless fruit juice is sweet enough; 1/4 cup water; 5 scant cups cornstarch; 2 tablespoons lemon juice; Dash of salt

From Metropolitan cook book, 1918

Sago or tapioca may be used in place of the cornstarch.

Presented as published in 1918. 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

3730Calories

2 gProtein

910 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories3730 kcal

Protein2 g

Carbohydrates910 g

Fiber6.6 g

Sugars238 g

Total Fat1.1 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium335 mg

Potassium287 mg

Calcium42 mg

Iron3.5 mg

Magnesium32 mg

Phosphorus96 mg

Zinc0.5 mg

Copper0.5 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C197 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate6.2 mcg

Choline4.5 mg

Caffeine0 mg

Water836 g

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 35. The excerpt below is the record exactly as published.

FRUIT BLANC MANGE 3 cups fruit juice I cup sugar, unless fruit Dash of salt 5 scant cup cornstarch juice is sweet ^ cup water enough 2 tablespoons lemon juice

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