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Plain Cornstarch Blanc Mange
From Fruit recipes, 1907
Serves 2
May add eggs for a richer texture.
Presented as published in 1907. 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
417Calories
16 gProtein
54 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories417 kcal
Protein16 g
Carbohydrates54 g
Fiber0.1 g
Sugars42 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium5037 mg
Potassium733 mg
Calcium603 mg
Iron0.1 mg
Magnesium59 mg
Phosphorus494 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water431 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 9. The excerpt below is the record exactly as published.
PLAIN CORNSTARCH BLANC MANGE Allow three heaping tablespoons of cornstarch to one quart of milk, wetting and dissolving it with a little of cold milk. Heat the rest of the milk to boiling point with three tablespoons of sugar and pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.