Ivory Blanc-Mange
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Presented as published in 1902. 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
914Calories
24 gProtein
204 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories914 kcal
Protein24 g
Carbohydrates204 g
Fiber0 g
Sugars201 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium60 mg
Potassium35 mg
Calcium20 mg
Iron0.5 mg
Magnesium9.5 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate8.5 mcg
Choline11 mg
Caffeine0 mg
Water25 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 85. The excerpt below is the record exactly as published.
IVORY BLANC-MANGE. Soak one ounce of gelatine for ten minutes in a little cold milk and pour over the gelatine, and stir it constantly until it is all dissolved; it may be placed in the dish and set on top of a boiling teakettle for a few minutes; remove it and add a small cupful of sugar and two tablespoonfuls of sherry wine
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