vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Rennet Blanc-Mange
From Vegetarian Cook Book, 1904
Serves 2
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
419Calories
21 gProtein
50 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories419 kcal
Protein21 g
Carbohydrates50 g
Fiber0.3 g
Sugars44 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium193 mg
Potassium745 mg
Calcium601 mg
Iron0.1 mg
Magnesium60 mg
Phosphorus494 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0.2 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate0.5 mcg
Choline89 mg
Caffeine0 mg
Water480 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 73. The excerpt below is the record exactly as published.
Milk, 1 quart, Rennet tablet, i/^. Egg whites, 2. Powdered sugar, 2 tablespoons. Currant jelly, 4 tablespoons. Beat tbe whites of the eggs stiff, add the sugar, and beat again, then gradually beat into it the jelly. Dissolve the sugar in the milk, which should be at blood heat. Flavor to taste, and add the rennet, which should be previously dissolved in a tablespoonful of water. Stir quickly, pour into a dish, and when firm put in a cool place. Before serving, cover with a meringue. JUNKET Milk, 1 quart. Rennet tablet, 1. S
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