vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Blancmange
From Cassell's dictionary of cookery, 1892
Serves 2
Time to prepare: 1.5 hours. Sufficient for a pint.
Presented as published in 1892. 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
780Calories
19 gProtein
71 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories780 kcal
Protein19 g
Carbohydrates71 g
Fiber2.8 g
Sugars59 g
Total Fat49 g
Saturated Fat26 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol400 mg
Sodium151 mg
Potassium358 mg
Calcium148 mg
Iron2 mg
Magnesium27 mg
Phosphorus234 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C53 mg
Vitamin A121 mcg
Vitamin E0.9 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate48 mcg
Choline228 mg
Caffeine0 mg
Water333 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 823. The excerpt below is the record exactly as published.
Lemon Blancmange. — Take the thin rind of two fresh lemons, and put it into a basin with a quarter of a pint of water, the strained juice, and a quarter of a pound of sugar, and let it stand for an hour or more. Dissolve half an ounce of isinglass or gelatine in a quarter of a pint of water, and when nearly cold mix it with the lemon-water. Add the yolks of three eggs, beaten up with half a pint of thick cream
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