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Peach Blanc-mange
From The economical cook book, 1905
Serves 4
Presented as published in 1905. 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
878Calories
10 gProtein
18 gCarbs
85 gFat
Full nutrition (34 nutrients)
Calories878 kcal
Protein10 g
Carbohydrates18 g
Fiber0 g
Sugars9 g
Total Fat85 g
Saturated Fat49 g
Monounsaturated Fat18 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol249 mg
Sodium80 mg
Potassium319 mg
Calcium221 mg
Iron0.1 mg
Magnesium22 mg
Phosphorus197 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate1.3 mcg
Choline12 mg
Caffeine0 mg
Water190 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 101. The excerpt below is the record exactly as published.
Peach Blanc-mange. Dissolve two-thirds of a box of gelatine in half a pint of milk over the fire ; peel and seed eight large ripe peaches, and press them through a sieve, and beat into them very gradually a quart of rich cream, with a coffeecup of powdered sugar
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