vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Gelatine Blanc Mange
From The new home cook book, 1896
Serves 2
Serve with sugar and cream.
Presented as published in 1896. 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
444Calories
27 gProtein
43 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories444 kcal
Protein27 g
Carbohydrates43 g
Fiber0 g
Sugars43 g
Total Fat19 g
Saturated Fat9.2 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol323 mg
Sodium258 mg
Potassium653 mg
Calcium495 mg
Iron1.4 mg
Magnesium54 mg
Phosphorus520 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A237 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.4 mg
Folate37 mcg
Choline288 mg
Caffeine0 mg
Water380 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 99. The excerpt below is the record exactly as published.
GELATINE BLANC MANGE. C. D. Adams. Soak one-half box Coxe's gelatine in one and a half pints of milk for an hour ; put it over a kettle of boiling water, and when it comes to the boil, add the beaten yolks of three eggs and four tablespoons of sugar, stirring it briskly for a few moments ; when partly cool, add the whites of the eggs, beaten very light ; flavor with vanilla
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