vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Fruit Blanc Mange
From The national course in home economics, 1917
Serves 3
Presented as published in 1917. 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
523Calories
17 gProtein
82 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories523 kcal
Protein17 g
Carbohydrates82 g
Fiber0 g
Sugars83 g
Total Fat15 g
Saturated Fat6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol39 mg
Sodium132 mg
Potassium489 mg
Calcium403 mg
Iron0.1 mg
Magnesium40 mg
Phosphorus330 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate1.3 mcg
Choline59 mg
Caffeine0 mg
Water295 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 222. The excerpt below is the record exactly as published.
FRUIT BLANC MANGE. Take one quart of milk and soak one-half of a box of gelatine in it for one hour; place it on the fire and stir often. Beat the yolk of one &g^ very light with a cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.