Gelatine and Cornflour Blancmange

Name: Gelatine and Cornflour Blancmange
Ingredients: I oz. Cox’s Gelatine; 2 ozs. Loaf Sugar; oz. Cornflour; ij pints Milk; A few drops Cox’s Vanilla, Lemon, or Almond Essence

From A manual of gelatine cookery, 1904

Presented as published in 1904. 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

803Calories

49 gProtein

101 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories803 kcal

Protein49 g

Carbohydrates101 g

Fiber1 g

Sugars92 g

Total Fat24 g

Saturated Fat14 g

Monounsaturated Fat5.2 g

Polyunsaturated Fat1 g

Omega-30.1 g

Cholesterol88 mg

Sodium335 mg

Potassium1147 mg

Calcium916 mg

Iron0.7 mg

Magnesium107 mg

Phosphorus788 mg

Zinc3.4 mg

Copper0.7 mg

Manganese0.1 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A234 mcg

Vitamin E0.4 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B123.9 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.1 mg

Niacin (B3)1.1 mg

Folate12 mcg

Choline144 mg

Caffeine0 mg

Water649 g

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 10. The excerpt below is the record exactly as published.

GELATINE AND CORNFLOUR BLANCMANGE. I oz. Cox’s Gelatine. 2 ozs. Loaf Sugar. oz. Cornflour. A few drops Cox’s Vanilla, ij pints Milk

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