Peach Blanc Mange
From 365 desserts, 1900
From 'Table Talk,' Philadelphia.
Presented as published in 1900. 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
774Calories
0 gProtein
200 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories774 kcal
Protein0 g
Carbohydrates200 g
Fiber0 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.1 mg
Potassium4 mg
Calcium7.3 mg
Iron0.1 mg
Magnesium2.4 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water177 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 37. The excerpt below is the record exactly as published.
Peach Blanc Mange. Cover y2 a box of gelatine with 3^ a cup of cold water and let stand for y2 an hour ; pour over it 1 cup of hot scalded milk and stir until it is dissolved. Select 8 nice ripe peaches, peel, seed and press through a sieve ; add 1 cup of pulverized sugar. Beat 1 pt. of cream
Cook this with the app: pantry check, scaling, and the assistant.