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Raspberry Blanc-Mange
From The new practical housekeeping, 1890
Serves 1
Other fruit can be used instead of raspberries.
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 133. The excerpt below is the record exactly as published.
Raspberry Blanc-Mange, — ^tew nice fresh raspberries, strain off the juice and sweeten to taste; place over the nre and when it boils stir in corn starch wet in cold water, allowing two table- spoons com starch for each pint juice
Cook this with the app: pantry check, scaling, and the assistant.