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Blanc-mange, Chocolate
From Harper's cook book encyclopædia, 1902
Serves 3
Can be made several days in advance.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
724Calories
21 gProtein
113 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories724 kcal
Protein21 g
Carbohydrates113 g
Fiber2.6 g
Sugars109 g
Total Fat22 g
Saturated Fat13 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol42 mg
Sodium152 mg
Potassium702 mg
Calcium427 mg
Iron3.2 mg
Magnesium96 mg
Phosphorus410 mg
Zinc2.1 mg
Copper0.6 mg
Manganese0.5 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A105 mcg
Vitamin E0.4 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.6 mg
Folate2.8 mcg
Choline61 mg
Caffeine16 mg
Water288 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 31. The excerpt below is the record exactly as published.
Blanc-mange, Chocolate. — Dissolve I oz. of gelatine in as small a quantity of warm water as will cover it. When melted, put on the fire to dissolve 4 ozs. of chocolate. Do not let it scorch, and when liquid add one quart of new milk
Cook this with the app: pantry check, scaling, and the assistant.