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Tapioca Blanc Mange
From Original White House Cookbook, 1887
Serves 2
Flavor with lemon or vanilla.
Presented as published in 1887. 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
8 gProtein
112 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories595 kcal
Protein8.4 g
Carbohydrates112 g
Fiber1 g
Sugars16 g
Total Fat12 g
Saturated Fat7.1 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol42 mg
Sodium96 mg
Potassium390 mg
Calcium330 mg
Iron1.8 mg
Magnesium31 mg
Phosphorus261 mg
Zinc1.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate4.5 mcg
Choline45 mg
Caffeine0 mg
Water234 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 229. The excerpt below is the record exactly as published.
TAPIOCA BLANC MANGE. Half a pound of tapioca soaked an hour in one pint of milk and boiled till tender ; add a pinch of salt, sweeten to taste and put into a mold ; when cold turn it out and serve with strawberry or raspberry jam around it and a little cream
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