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Raspberry Blanc-Mange
From Buckeye cookery, 1892
Serves 1
Other fruits can be used instead of raspberries.
Presented as published in 1892. 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
343Calories
5 gProtein
78 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories343 kcal
Protein5 g
Carbohydrates78 g
Fiber0.1 g
Sugars13 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.4 mg
Potassium768 mg
Calcium81 mg
Iron2.3 mg
Magnesium95 mg
Phosphorus137 mg
Zinc1.1 mg
Copper0.3 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C113 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
Choline0.1 mg
Caffeine0 mg
Water423 g
As published
This recipe was extracted from Buckeye cookery (1892), page 58. The excerpt below is the record exactly as published.
Raspperry Buanc-Manen. Stew nice fresh raspberries, strain off the juice and sweeten it to taate, place over the fire, and when it boils stir in corn starch wet p f ee a UOREAMS AND CUSTARDS. ' 7% ¢~. 109° in cold water, allowing two table-spoons of corn starch
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