Chocolate Blanc-Mange
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Serve with boiled custard or whipped cream.
Presented as published in 1904. 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
625Calories
14 gProtein
121 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories625 kcal
Protein14 g
Carbohydrates121 g
Fiber2.3 g
Sugars117 g
Total Fat11 g
Saturated Fat6 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol2.6 mg
Sodium46 mg
Potassium193 mg
Calcium35 mg
Iron2.8 mg
Magnesium54 mg
Phosphorus73 mg
Zinc0.7 mg
Copper0.7 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.7 mcg
Vitamin E0.2 mg
Vitamin K2.6 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate4.2 mcg
Choline5.4 mg
Caffeine14 mg
Water241 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 4. The excerpt below is the record exactly as published.
chocolate blanc-mange take half a package of gelatine dis- solved in a cupful of cold water, stir into it a pint of hot milk (half milk and half cream is better), and a scant half cup of sugar; add four heaping table- spoonfuls of chocolate rubbed smooth with a little milk. Stir over the fire until the mixture is about to boil ; when nearly cold flavor with a teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.