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Simple Corn-Starch Blanc-Mange
From The Pattern cook-book, 1890
Serves 1
This is an especially wholesome dessert for little children.
Presented as published in 1890. 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
No method was recorded for this recipe.
Nutrition per serving
402Calories
16 gProtein
48 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories402 kcal
Protein16 g
Carbohydrates48 g
Fiber0 g
Sugars49 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium1352 mg
Potassium739 mg
Calcium601 mg
Iron0 mg
Magnesium59 mg
Phosphorus493 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water432 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 183. The excerpt below is the record exactly as published.
SIMPLE CORN-STARCH BLANC-MANGE. This is an especially wholesome dessert for little chil- dren. To make enough for five persons, allow One pint of milk. One-half tea-spoonful of salt. One tea-spoonful of vanilla. Two table-spoonfuls of corn-starch. Two table-spoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.