Nutritious Blanc Mange
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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
943Calories
36 gProtein
51 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories943 kcal
Protein36 g
Carbohydrates51 g
Fiber11 g
Sugars40 g
Total Fat69 g
Saturated Fat39 g
Monounsaturated Fat21 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol97 mg
Sodium237 mg
Potassium904 mg
Calcium746 mg
Iron1.1 mg
Magnesium78 mg
Phosphorus521 mg
Zinc2.5 mg
Copper0.6 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C129 mg
Vitamin A159 mcg
Vitamin E1.3 mg
Vitamin K2 mcg
Vitamin B60.5 mg
Vitamin B122.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.1 mg
Folate20 mcg
Choline107 mg
Caffeine0 mg
Water516 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 68. The excerpt below is the record exactly as published.
Nutritious Blanc Mang’e. Melt three-quarters of an ounce of gelatine in half a pint of milk ; do not allow it to boil or it will curdle. Put into another pan half a pint of milk, two ounces of veal suet, and a piece of lemon rind ; simmer it very slowly twenty minutes. Strain, and add the melted gelatine, also a tablespoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.