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Dessert

Peach Blanc Mange

A chilled gelatin dessert made with peaches, milk, cream, and sugar.

From an old cookbook · modernised transcription
By Towanda, Pa. Christ church. Young ladies society. [from old catalog] · From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and peach work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 781 recipes. Both carry phellandrene, which smells minty. The science ↓

Peach Blanc Mange

Ingredients

Directions

Prepare

  1. Dissolve two-thirds of a box gelatin in one-half pint milk over the fire.

  2. Peel and seed eight or ten large ripe peaches and press them through a sieve.

Make the mixture

  1. Beat a quart of cream with a coffee-cup powdered sugar very gradually into the peaches.

  2. When the gelatin is dissolved, stir it into the peaches and cream.

  3. Pour the mixture into moulds and set on ice.

Serve

  1. If canned peaches are used, take a pint can with their syrup.

  2. Eat with sugar and cream.

Nutrition, whole recipe (rough)

259Calories
10 gProtein
14 gFat
26 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Peach1 medium (150g)59
Cream1 tbsp (15ml) heavy51

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Towanda, Pa. Christ church. Young ladies society. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + peachtop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

  2. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Cream + peachtop 25% of all pairs
    Smell alikelow
    Cooked together721 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gelatin (in the method)
Sets the mixture so it holds its shape when unmoulded.
Cream
Adds richness and a smooth, light texture.
Ripe peaches
Provide the main fruit flavour and most of the body of the mixture.
Powdered sugar (in the method)
Adds sweetness to balance the fruit and cream.

The step that matters

Stirring the gelatin into the peaches and cream. Gelatin must be fully dissolved and still liquid when it is added. If it has begun to cool and set, it forms stringy lumps instead of blending evenly, which leaves the set dessert grainy.

Swap the peach

How well each one fits the dish's main ingredients (milk, cream):

  1. Vanillafits better
  2. Strawberryfits better
  3. Coconutfits better
  4. Peachthe original

Fit is the average pairing score against milk, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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