Plain Blanc Mange

Name: Plain Blanc Mange
Ingredients: 1 pint milk; 2 tablespoonfuls cornflour; 2 tablespoonfuls sugar; ½ teaspoonful butter; lemon, vanilla or almond essence

From Sea Cookery, 1911

Presented as published in 1911. 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

442Calories

17 gProtein

59 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories442 kcal

Protein17 g

Carbohydrates59 g

Fiber1.1 g

Sugars49 g

Total Fat18 g

Saturated Fat9.1 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol64 mg

Sodium186 mg

Potassium778 mg

Calcium601 mg

Iron0.4 mg

Magnesium72 mg

Phosphorus532 mg

Zinc2.3 mg

Copper0 mg

Manganese0.1 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B122.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.8 mg

Folate3.7 mcg

Choline90 mg

Caffeine0 mg

Water431 g

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 76. The excerpt below is the record exactly as published.

PLAIN BLANC MANGE. 1 pint milk 2 tablespoonfuls cornflour 2 tablespoonfuls sugar £ teaspoonful butter lemon vanilla or almond essence

Cook this with the app: pantry check, scaling, and the assistant.