vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raspberry Blancmange
From Cassell's dictionary of cookery, 1892
Serves 6
Total time about one and a half hours.
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
371Calories
7 gProtein
40 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories371 kcal
Protein7.3 g
Carbohydrates40 g
Fiber0 g
Sugars38 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium26 mg
Potassium61 mg
Calcium40 mg
Iron0.1 mg
Magnesium5.4 mg
Phosphorus37 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.1 mcg
Choline2.7 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1478. The excerpt below is the record exactly as published.
Raspberry Blancmange.— Take two pottles of raspberries. Bruise the fruit a little, and place it in a preserving-pan high above a clear fire, that the juice may be gently drawn from it. Soak an ounce and a half of gelatine in cold spring water for an hour. Strain the juice from the raspberries, and boil it with half a pound of loaf sugar and the gelatine until the latter is dissolved. Add gradually three- quarters of a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.