Irish Moss Blanc Mange
From 365 desserts, 1900
Presented as published in 1900. 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
979Calories
32 gProtein
147 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories979 kcal
Protein32 g
Carbohydrates147 g
Fiber0.2 g
Sugars147 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium381 mg
Potassium1473 mg
Calcium1210 mg
Iron1.3 mg
Magnesium137 mg
Phosphorus1007 mg
Zinc4.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D9.4 mcg
Vitamin C0.4 mg
Vitamin A313 mcg
Vitamin E0.6 mg
Vitamin K0.7 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.1 mg
Folate26 mcg
Choline175 mg
Caffeine0 mg
Water870 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 22. The excerpt below is the record exactly as published.
Irish Moss Blanc Mange. Wash y2 ounce Irish moss through several cold waters, then soak it 1 hour in 1 quart milk, turn it into a farina boiler, and cook slowly, until the moss is almost dissolved. Add y2 cup suga
Cook this with the app: pantry check, scaling, and the assistant.