Rose Blancmange
From Soups, savouries, sweets, with a chapter on breads, 1889
Serve with cold custard flavoured with almonds and rose-water.
Presented as published in 1889. 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
3325Calories
128 gProtein
139 gCarbs
320 gFat
Full nutrition (34 nutrients)
Calories3325 kcal
Protein128 g
Carbohydrates139 g
Fiber64 g
Sugars52 g
Total Fat320 g
Saturated Fat31 g
Monounsaturated Fat165 g
Polyunsaturated Fat63 g
Omega-30.1 g
Cholesterol206 mg
Sodium244 mg
Potassium4699 mg
Calcium2130 mg
Iron19 mg
Magnesium1453 mg
Phosphorus3088 mg
Zinc19 mg
Copper5.3 mg
Manganese11 mg
Vitamin D5.8 mcg
Vitamin C0.1 mg
Vitamin A195 mcg
Vitamin E131 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B123.3 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)6.7 mg
Niacin (B3)19 mg
Folate250 mcg
Choline374 mg
Caffeine0 mg
Water575 g
As published
This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 32. The excerpt below is the record exactly as published.
One and a quarter pint of milk, one table- spoonful arrowroot, eighteen sweet almonds blanched and pounded with one tablespoonful of pounded sugar, two ounces butter, two tablespoonfuls rose-water
Cook this with the app: pantry check, scaling, and the assistant.