Fruit Blanc Mange

Name: Fruit Blanc Mange
Ingredients: one ounce of gelatine; a half pint of sweet cream; one pint of fresh red currants; ten ounces of fine sugar; one spoonful of lemon juice

From Perfection in baking, 1895

Presented as published in 1895. 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

1622Calories

32 gProtein

379 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories1622 kcal

Protein32 g

Carbohydrates379 g

Fiber9.7 g

Sugars300 g

Total Fat4.7 g

Saturated Fat0.7 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol0 mg

Sodium124 mg

Potassium2317 mg

Calcium201 mg

Iron6.8 mg

Magnesium164 mg

Phosphorus343 mg

Zinc1.2 mg

Copper2 mg

Manganese2.5 mg

Vitamin D0 mcg

Vitamin C160 mg

Vitamin A6.8 mcg

Vitamin E0.2 mg

Vitamin K25 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2 mg

Folate119 mcg

Choline29 mg

Caffeine0 mg

Water366 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 18. The excerpt below is the record exactly as published.

Fruit Blanc Mange. Dissolve one ounce of gelatine in a half pint of sweet cream. To one pint of fresh red currants or other fruit, add ten ounces of fine sugar, one spoonful of lemon juice

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