vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Strengthening Blanc-Mange
From The Ideal cook book, 1899
Serves 1
This we can recommend for invalids, as well as for the table generally.
Presented as published in 1899. 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
749Calories
36 gProtein
88 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories749 kcal
Protein36 g
Carbohydrates88 g
Fiber5.3 g
Sugars83 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium402 mg
Potassium1019 mg
Calcium751 mg
Iron3.1 mg
Magnesium84 mg
Phosphorus795 mg
Zinc4.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D7.7 mcg
Vitamin C65 mg
Vitamin A397 mcg
Vitamin E1.9 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.8 mg
Folate77 mcg
Choline532 mg
Caffeine0 mg
Water584 g
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 148. The excerpt below is the record exactly as published.
Strengthening Blanc-Mange.—Ingredients—1 pt. milk, ¥% oz. isinglass, rind of % a small lemon, 2 0z. of sugar, yolks of 3 fresh eggs
Cook this with the app: pantry check, scaling, and the assistant.