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Blanc-mange, Cocoa
From Harper's cook book encyclopædia, 1902
Serves 3
Smoother than chocolate blanc-mange.
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
481Calories
15 gProtein
86 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories481 kcal
Protein15 g
Carbohydrates86 g
Fiber1.9 g
Sugars83 g
Total Fat11 g
Saturated Fat6.6 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol39 mg
Sodium134 mg
Potassium653 mg
Calcium410 mg
Iron1.1 mg
Magnesium71 mg
Phosphorus377 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate3.3 mcg
Choline60 mg
Caffeine5.1 mg
Water287 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, Cocoa. — Take half a box of gelatine, three table-spoonfuls of cocoa, one quart and one cupful of milk, and one scant cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.