Chocolate Blanc-mange

Name: Chocolate Blanc-mange
Ingredients: Quart milk; A box gelatine soaked in 1 cup water; 4 tablespoons grated chocolate; 3 eggs; extract vanilla to taste

From Royal baker and pastry cook, 1913

Presented as published in 1913. 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

1009Calories

52 gProtein

95 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories1009 kcal

Protein52 g

Carbohydrates95 g

Fiber2 g

Sugars85 g

Total Fat46 g

Saturated Fat23 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.9 g

Omega-30.2 g

Cholesterol675 mg

Sodium637 mg

Potassium1837 mg

Calcium1293 mg

Iron4.2 mg

Magnesium183 mg

Phosphorus1378 mg

Zinc6.6 mg

Copper0.5 mg

Manganese0.3 mg

Vitamin D12 mcg

Vitamin C0.2 mg

Vitamin A552 mcg

Vitamin E2.1 mg

Vitamin K0.8 mcg

Vitamin B60.9 mg

Vitamin B126.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.1 mg

Niacin (B3)1.4 mg

Folate72 mcg

Choline615 mg

Caffeine4.5 mg

Water996 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 54. The excerpt below is the record exactly as published.

Chocolate Blanc-mange. — Quart milk, A box gelatine soaked in 1 cup water, 4 table¬ spoons grated chocolate rubbed smooth in a little milk, 3 eggs, extract vanilla to taste

Cook this with the app: pantry check, scaling, and the assistant.