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Mansikka (Blanc Mange)
From Banquets of the nations, 1911
Serves 2
Ensure gelatine is cool before mixing with cream.
Presented as published in 1911. 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
500Calories
18 gProtein
11 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories500 kcal
Protein18 g
Carbohydrates11 g
Fiber0 g
Sugars6.9 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium66 mg
Potassium126 mg
Calcium89 mg
Iron0.2 mg
Magnesium14 mg
Phosphorus74 mg
Zinc0.3 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.3 mcg
Choline6.8 mg
Caffeine0 mg
Water309 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 65. The excerpt below is the record exactly as published.
Mansikka. (Blanc Mange.) Put a pint of water in a pot with two inches of vanilla and boil it till it is reduced to half. Now add one and a quarter ounces of gelatine previously softened in cold water. Stir till dissolved, then put through a hair sieve. Whip half a pint of double cream with one tablespoonful of castor sugar
Cook this with the app: pantry check, scaling, and the assistant.