Strawberry Blanc Mange
From The "ideal" cookery book, 1902
Presented as published in 1902. 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
595Calories
25 gProtein
72 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories595 kcal
Protein25 g
Carbohydrates72 g
Fiber1.1 g
Sugars61 g
Total Fat24 g
Saturated Fat14 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol88 mg
Sodium279 mg
Potassium1172 mg
Calcium904 mg
Iron0.4 mg
Magnesium103 mg
Phosphorus782 mg
Zinc3.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D7 mcg
Vitamin C11 mg
Vitamin A234 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B123.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)1 mg
Folate3.7 mcg
Choline133 mg
Caffeine0 mg
Water662 g
As published
This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 7. The excerpt below is the record exactly as published.
Strawberry Blanc Mange. 2 tablespoonsful cornflour. ij-pints milk. 1 leaf of strawberries. 2 tablespoonsful sugar
Cook this with the app: pantry check, scaling, and the assistant.