Tapioca Blancmange

Name: Tapioca Blancmange
Ingredients: Three-quarters of a pint of new milk; a quarter of a pint of cream; two ounces of tapioca; half an ounce of gelatine; four sweet and four bitter blanched almonds; three lumps of sugar

From Soups, savouries, sweets, with a chapter on breads, 1889

Garnish with any kind of plum jam and cream or milk.

Presented as published in 1889. 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

1309Calories

39 gProtein

79 gCarbs

98 gFat

Full nutrition (34 nutrients)

Calories1309 kcal

Protein39 g

Carbohydrates79 g

Fiber15 g

Sugars6.8 g

Total Fat98 g

Saturated Fat28 g

Monounsaturated Fat44 g

Polyunsaturated Fat14 g

Omega-30 g

Cholesterol121 mg

Sodium54 mg

Potassium953 mg

Calcium396 mg

Iron5.3 mg

Magnesium317 mg

Phosphorus622 mg

Zinc3.9 mg

Copper1.5 mg

Manganese2.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E29 mg

Vitamin K2.8 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.3 mg

Niacin (B3)4.2 mg

Folate56 mcg

Choline65 mg

Caffeine0 mg

Water81 g

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 33. The excerpt below is the record exactly as published.

apioca aBIancmange- Three-quarters of a pint of new milk, a quarter of a pint of cream, two ounces of tapioca, half an ounce of gelatine, four sweet and four bitter blanched almonds pounded with three lumps of sugar

Cook this with the app: pantry check, scaling, and the assistant.