vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Strengthening Blanc-Mange
From The white ribbon cook book, 1894
Serves 2
Presented as published in 1894. 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
374Calories
18 gProtein
44 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories374 kcal
Protein18 g
Carbohydrates44 g
Fiber2.7 g
Sugars41 g
Total Fat15 g
Saturated Fat6.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol308 mg
Sodium201 mg
Potassium510 mg
Calcium376 mg
Iron1.5 mg
Magnesium42 mg
Phosphorus398 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.8 mcg
Vitamin C32 mg
Vitamin A199 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate39 mcg
Choline266 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 130. The excerpt below is the record exactly as published.
Strengthening Blanc-Mange — One pint milk, 3^ oz. isinglass, rind of i^ small lemon, 2 oz. sugar, yolks of 3 fresh eggs
Cook this with the app: pantry check, scaling, and the assistant.