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Irish Moss Blanc Mange
From Lowney's cook book, 1907
Serves 2
Presented as published in 1907. 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
357Calories
16 gProtein
38 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories357 kcal
Protein16 g
Carbohydrates38 g
Fiber0.3 g
Sugars36 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium782 mg
Potassium747 mg
Calcium615 mg
Iron1.8 mg
Magnesium87 mg
Phosphorus524 mg
Zinc2.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C0.6 mg
Vitamin A157 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.6 mg
Folate36 mcg
Choline89 mg
Caffeine0 mg
Water447 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 79. The excerpt below is the record exactly as published.
Irish Moss Blanc Mange 4 cups milk ^ teaspoon salt 2 tablespoons sugar { cup Irish moss 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.