Chocolate Blanc-Mange
From Buckeye cookery, 1892
Serves 8
If wanted for tea, make in the morning; if for dinner, the night before. For a plain blanc-mange, omit the chocolate.
Presented as published in 1892. 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
As published
This recipe was extracted from Buckeye cookery (1892), page 58. The excerpt below is the record exactly as published.
CHOCOLATE BLANC-MANGE. Half box gelatine, soaked till dissolved in as much cold water as will cover it, four ounces sweet chocolate grated, one quart sweet milk, one cup sugar
Cook this with the app: pantry check, scaling, and the assistant.