vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Irish Moss Blanc-Mange
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
Incomplete recipe.
Presented as published in 1884. 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
No method was recorded for this recipe.
Nutrition per serving
154Calories
8 gProtein
13 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories154 kcal
Protein8.1 g
Carbohydrates13 g
Fiber0.1 g
Sugars12 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium2524 mg
Potassium374 mg
Calcium309 mg
Iron0.9 mg
Magnesium44 mg
Phosphorus262 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0.3 mg
Vitamin A79 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate18 mcg
Choline45 mg
Caffeine0 mg
Water223 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 201. The excerpt below is the record exactly as published.
Irish Moss Blanc-Mange. 3^ cup Irish moss. 1 quart milk. 1 saltspoonful salt. 1 teaspoonful vanilla
Cook this with the app: pantry check, scaling, and the assistant.