Gelatine Blanc-Mange
From Six little cooks, 1910
To be eaten with cream, boiled custard, or any kind of preserves or canned fruit.
Presented as published in 1910. 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
1287Calories
56 gProtein
197 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1287 kcal
Protein56 g
Carbohydrates197 g
Fiber0 g
Sugars199 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium428 mg
Potassium1483 mg
Calcium1217 mg
Iron0.4 mg
Magnesium124 mg
Phosphorus996 mg
Zinc4.2 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.1 mg
Folate8.5 mcg
Choline184 mg
Caffeine0 mg
Water867 g
As published
This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 44. The excerpt below is the record exactly as published.
One quart milk, one oz. Cooper's gelatine or isinglass, two teaspoonfuls vanilla, three-quarters of a cup sugar
Cook this with the app: pantry check, scaling, and the assistant.