Gelatine Blanc Mange
From La cuisine creole, 1885
Presented as published in 1885. 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
1839Calories
81 gProtein
272 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories1839 kcal
Protein81 g
Carbohydrates272 g
Fiber0 g
Sugars274 g
Total Fat51 g
Saturated Fat24 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.9 g
Omega-30.2 g
Cholesterol861 mg
Sodium722 mg
Potassium1747 mg
Calcium1336 mg
Iron3.9 mg
Magnesium149 mg
Phosphorus1392 mg
Zinc6.8 mg
Copper0.8 mg
Manganese0.1 mg
Vitamin D13 mcg
Vitamin C0 mg
Vitamin A632 mcg
Vitamin E2.6 mg
Vitamin K0.6 mcg
Vitamin B60.9 mg
Vitamin B127 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2.3 mg
Niacin (B3)1.2 mg
Folate103 mcg
Choline772 mg
Caffeine0 mg
Water1251 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 68. The excerpt below is the record exactly as published.
GELATINE BLANC MANGE. To one quart of milk add an ounce of Nelson^s or Coxe's gélatine, which has been soaked an hour in a cup of cold water. Add to this half a pound of fine white sugar ; let it simmer very gently on the fire in a stewpan until ail the gélatine is dissolved. Strain it, and pour it in a mould; when it begins to thicken, put it on ice and serve ît with cream. GELATINE BLANC MANGE. Take a quart of new milk, set it on to boil; stir into the boiling milk, half a box of gélatine, which should hâve been soaked in cold water ten or fifteen minutes. When the gélatine is dissolved, stir into the milk a cup of sugar; take the jelly from the fire, and last of ail whîle the mixture is very hot, stir in four eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.