vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Sauce for Blanc Mange
From San Rafael cook book, 1906, 1906
Serves 6
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
103Calories
1 gProtein
21 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories103 kcal
Protein1.3 g
Carbohydrates21 g
Fiber0.1 g
Sugars18 g
Total Fat3.8 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.3 g
Cholesterol76 mg
Sodium9.4 mg
Potassium12 mg
Calcium9.8 mg
Iron0.3 mg
Magnesium0.9 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0.2 mg
Vitamin A22 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline50 mg
Caffeine0 mg
Water4.3 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 58. The excerpt below is the record exactly as published.
Sauce for Blanc Mange — 1 tablespoon corn starch wet in cold water; pour boiling water over it until it is clear and of the right consistency. Add 1 tablespoon butter, % cup of sugar, the grated rind and juice of 1 lemon, yolks of 2 eggs
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