vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Narcissus Blanc Mange - Mrs. W. F. Jones
From San Rafael cook book, 1906, 1906
Serves 2
A flavoring of sherry is preferable to vanilla.
Presented as published in 1906. 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
570Calories
12 gProtein
65 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories570 kcal
Protein12 g
Carbohydrates65 g
Fiber0 g
Sugars60 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat1.7 g
Cholesterol273 mg
Sodium35 mg
Potassium193 mg
Calcium148 mg
Iron0.6 mg
Magnesium16 mg
Phosphorus173 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A285 mcg
Vitamin E1.2 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate30 mcg
Choline161 mg
Caffeine0 mg
Water200 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 61. The excerpt below is the record exactly as published.
NARCISSUS BLANC MANGE — Mrs. W. F. Jones. % box of Knox's gelatine soaked in 1 teacup of cold water; when dissolved pour over it 1 pint of scalded milk; add % cup of sugar and the beaten yolks of 2 eggs. Set away, and when it begins to set around the edges, transfer a spoonful at a time to another dish, and beat with an egg whip. Then flavor and add 1 cup of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.