Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
210
Calories
8g
Protein
8g
Fat
25g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3-1/2 cupfuls of milk
- 3/4 cupful of sugar
- 1 teaspoonful of vanilla
- three cupfuls of milk
- half cupful of milk
- 1/2 box
- 1 ounce
- one half hour in a half cupful of milk
Directions
1
1/2 box, or 1 ounce, of gelatine. 3-1/2 cupfuls of milk. 3/4 cupful of sugar. 1 teaspoonful of vanilla, or other flavor.
2
Scald three cupfuls of milk with the sugar; then add and dissolve in it the gelatine, which has soaked for one half hour in a half cupful of milk. Remove from the fire, add the flavoring, and strain into a mold. Blanc-mange may be flavored with any of the liqueurs, and it may have incorporated with it, when stiffened enough to hold them suspended, chopped nuts or fruits, or raisins, currants, and citron.
By Mary Ronald ·
Recipe sourced from
gutenberg