vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Vanilla Blanc Mange
From How we cook in Tennessee .., 1906
Serves 3
Presented as published in 1906. 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
539Calories
21 gProtein
82 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories539 kcal
Protein21 g
Carbohydrates82 g
Fiber0 g
Sugars83 g
Total Fat15 g
Saturated Fat7.7 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol223 mg
Sodium151 mg
Potassium509 mg
Calcium427 mg
Iron0.6 mg
Magnesium42 mg
Phosphorus398 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A169 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate28 mcg
Choline201 mg
Caffeine0 mg
Water296 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 136. The excerpt below is the record exactly as published.
Vanilla Blanc Mange. — Soak one ounce gelatine in one quart milk one hour; add yolks of three eggs and one cup sugar
Cook this with the app: pantry check, scaling, and the assistant.