Rice Flour Blanc Mange

Name: Rice Flour Blanc Mange
Ingredients: 3 pints of milk; % oi z, pound of rice flour; ^ of a cupful of sugar; }^ of sl teaspoonful of salt

From 365 tasty dishes, 1906

Serve with cream or boiled custard.

Presented as published in 1906. 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

1671Calories

56 gProtein

258 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories1671 kcal

Protein56 g

Carbohydrates258 g

Fiber0.6 g

Sugars171 g

Total Fat49 g

Saturated Fat27 g

Monounsaturated Fat10 g

Polyunsaturated Fat1.6 g

Omega-30.2 g

Cholesterol175 mg

Sodium1729 mg

Potassium2280 mg

Calcium1807 mg

Iron0.3 mg

Magnesium200 mg

Phosphorus1583 mg

Zinc7.5 mg

Copper0.3 mg

Manganese1 mg

Vitamin D14 mcg

Vitamin C0 mg

Vitamin A468 mcg

Vitamin E0.7 mg

Vitamin K0 mcg

Vitamin B61 mg

Vitamin B127.9 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)2 mg

Niacin (B3)3 mg

Folate18 mcg

Choline260 mg

Caffeine0 mg

Water1301 g

As published

This recipe was extracted from 365 tasty dishes (1906), page 22. The excerpt below is the record exactly as published.

Rice Flour Blanc Mange. Measure 3 pints of milk. Take from it sufficient to mix % oi z, pound of rice flour to a thin paste and scald the repiainder in a double boiler. Dissolve in the hot milk ^ of a cupful of sugar and }i of sl teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.