Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Mace | 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
- half pint two ounces of bitter almonds
- a quart of rich unskimmed milk take half a pint
- a large stick of cinnamon
- a handful of carrageen
- a pound of powdered sugar
- nine blades of mace
- nutmeg
- cinnamon
- mace
Directions
This is made of a sea-weed resembling moss, that is found in large quantities on some parts of our coast, and is to be purchased in the cities at most of the druggists. Carrageen costs but little, and is considered extremely salutary for persons of delicate constitutions. Its glutinous nature when boiled, renders it very suitable for blanc-mange.
From a quart of rich unskimmed milk take half a pint. Add to the half pint two ounces of bitter almonds, blanched and pounded; half a nutmeg; and a large stick of cinnamon, broken up; also eight or nine blades of mace. Set it in a closed pan over hot coals, and boil it half an hour. In the mean time, wash through two or three _cold_ waters half a handful of carrageen, (if you put in too much it will communicate an unpleasant taste to the blanc-mange,) and add it to the pint and a half of cold milk. Then when it is sufficiently flavoured, stir in the boiled milk, adding gradually half a pound of powdered sugar, and mix the whole very well. Set it over the fire, and keep it boiling hard five minutes from the time it has come to a boil. Then strain it into a pitcher; wet your moulds or cups with cold water, put the blanc-mange into them, and leave it undisturbed till it congeals.
After washing the sea-weed, you must drain it well, and shake the water from the sprigs. You may flavour the mixture (_after_ it is boiled and strained) with rose-water or peach-water, stirred in at the last.