Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Asparagus | 6 spears (90g) | 27 |
| Almond | 1 almond (1.2g) | 7 |
| Water | not in our table | 0 |
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
- one ounce of isinglass into very small pieces
- two ounces sweet almonds
- a pint of boiling water
- a quart of milk
- a bunch of asparagus
Directions
BREAK one ounce of isinglass into very small pieces; wash it well, and pour on a pint of boiling water; next morning, add a quart of milk, boil it till the isinglass is dissolved, strain it, put in two ounces sweet almonds, blanched and pounded; sweeten it, and put it in the mould — when stiff, turn them into a deep dish, and put raspberry cream around them. For a change, stick thin slips of blanched almonds all over the blanc mange*
THE VIRGINIA HOUSEWIFE. 151
and dress round with syllabub, nicely frothed. Some moulds require colouring — for an ear of corn, mix the yelk of an egg with a little of the blanc mange; fill the grains of the corn with it — and when quite set, pour in the white, but take care it is not warm enough to melt the yellow: for a bunch of asparagus, colour a little with spinach juice, to fill the green tops of the heads. Fruit must be made the natural colour of what it represents. Cochineal and alkanet root pounded and dissolved in brandy; make good colouring; but* blanc mange should never be served, without raspberry cream or syllabub to eat with it.