Manjar Blanco
From Pan-Pacific cook book, 1915
Keeps indefinitely; requires several hours of boiling.
Presented as published in 1915. 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
3974Calories
48 gProtein
869 gCarbs
49 gFat
Full nutrition (30 nutrients)
Calories3974 kcal
Protein48 g
Carbohydrates869 g
Sugars873 g
Total Fat49 g
Saturated Fat27 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol175 mg
Sodium564 mg
Potassium2209 mg
Calcium1806 mg
Iron0.4 mg
Magnesium176 mg
Phosphorus1477 mg
Zinc6.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D14 mcg
Vitamin A468 mcg
Vitamin E0.7 mg
Vitamin B60.9 mg
Vitamin B127.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)2 mg
Niacin (B3)1.5 mg
Folate0 mcg
Choline260 mg
Water1288 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 77. The excerpt below is the record exactly as published.
MANJAR BLANCO— CHILEAN Boil four cups of sugar with six of milk
Cook this with the app: pantry check, scaling, and the assistant.