vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Mount Blanc
From The new home cook book, 1896
Serves 3
Serve with custard made from yolks and boiling milk.
Presented as published in 1896. 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
689Calories
11 gProtein
166 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories689 kcal
Protein11 g
Carbohydrates166 g
Fiber3.6 g
Sugars136 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium366 mg
Potassium138 mg
Calcium121 mg
Iron11 mg
Magnesium16 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A0.7 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.7 mg
Folate51 mcg
Choline8.6 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new home cook book (1896), page 99. The excerpt below is the record exactly as published.
MOUNT BLANC. Mrs. F. B. Orr. One-third box of gelatine, grated rind of two lemons, two cups of sugar, one pint boiling water ; before the mixture gets stiff, stir in the whites of five eggs
Cook this with the app: pantry check, scaling, and the assistant.