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Dessert

Flour Blanc Mange

A simple milk and flour pudding boiled in a double boiler, then cooled and served cold.

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 2 ingredients
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Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Flour Blanc Mange

Ingredients

Directions

Cook the pudding

  1. Stir flour blended with part of the milk into the remainder of milk while boiling.

  2. Cook for 10–20 minutes in a double boiler.

  3. Add the egg, slightly beaten, and heat for a moment.

Shape and serve

  1. Turn the mixture into cups and dip them in cold water.

  2. Serve cold with any desired dressing.

Nutrition, whole recipe (rough)

533Calories
19 gProtein
6 gFat
96 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Egg1 large egg (50g)78
Salt1 tsp (6g)0

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

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

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. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Flour
Thickens the milk into a smooth, set pudding as its starch swells when heated.
Milk (in the method)
Forms the liquid base that the flour thickens into the pudding body.
Egg
Adds richness and helps set the pudding when gently heated.

The step that matters

Adding the egg. Beaten egg poured into a very hot mixture can scramble and turn grainy. Adding it off the heat or heating it only a moment, as the method says, lets the egg proteins thicken the pudding gently and keeps it smooth.

“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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