vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Vanilla Blanc Mange
From The Hotel St. Francis cook book, 1919
Serves 3
Presented as published in 1919. 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
885Calories
17 gProtein
70 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories885 kcal
Protein17 g
Carbohydrates70 g
Fiber0 g
Sugars65 g
Total Fat61 g
Saturated Fat35 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol180 mg
Sodium113 mg
Potassium399 mg
Calcium301 mg
Iron0.1 mg
Magnesium31 mg
Phosphorus257 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate2.8 mcg
Choline33 mg
Caffeine0 mg
Water236 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 133. The excerpt below is the record exactly as published.
Vanilla blanc mange Assorted cakes Coffee DINNER Consomme Andalouse Queen olives Frogs' legs, saute a sec Filet mignon, Athenienne Potatoes au gratin Sliced cucumbers and tomatoes Plombiere aux marrons Lady fingers Coffee Shirred eggs, Antoine. Plain shirred eggs with broiled strips of bacon on top Vanilla blanc mange. One pint of milk, one pint of cream, six ounces of sugar, one ounce of gelatine, and one-half of a vanilla bean
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