vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
New Year's Blanc Mange
From The household (of the Detroit free press), 1886
Serves 3
This will make a very pretty dish for a New Year's dinner.
Presented as published in 1886. 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
649Calories
10 gProtein
15 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories649 kcal
Protein9.6 g
Carbohydrates15 g
Fiber0.1 g
Sugars9 g
Total Fat61 g
Saturated Fat34 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol347 mg
Sodium113 mg
Potassium224 mg
Calcium127 mg
Iron0.9 mg
Magnesium16 mg
Phosphorus189 mg
Zinc1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K4 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate25 mcg
Choline147 mg
Caffeine0.4 mg
Water208 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 385. The excerpt below is the record exactly as published.
NEW YEAR'S BLANC MANGE. Take one quarter of a box of gelatine or isinglass ; dissolve it in half a pint of cold water over the steam of a tea-kettle ; take a pint of rich cream and whip it to a stiff froth ; then take the whites of three eggs and also beat these to a stiff froth ; sweeten with powdered sugar to suit the taste ; grate one cake of vanilla chocolate
Cook this with the app: pantry check, scaling, and the assistant.