Plasmon Blancmange or Jelly (Diabetic)
From Plasmon cookery book, 1904
Plasmon vanilla sauce can be poured round if liked.
Presented as published in 1904. 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
223Calories
21 gProtein
21 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories223 kcal
Protein21 g
Carbohydrates21 g
Fiber2.8 g
Sugars14 g
Total Fat8.1 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium122 mg
Potassium506 mg
Calcium334 mg
Iron0.8 mg
Magnesium40 mg
Phosphorus268 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C53 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate15 mcg
Choline54 mg
Caffeine0 mg
Water306 g
As published
This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 27. The excerpt below is the record exactly as published.
PLASMON BLANCMANGE OR JELLY (Diabetic). Ingredients : g pint milk; 3 teaspoonfuls Plasmon; saccharin ; rind of 1 lemon ; b oz. gelatine
Cook this with the app: pantry check, scaling, and the assistant.