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Chocolate Blanc-Mange
From The new practical housekeeping, 1890
Serves 3
To serve handsomely, set to form in a mold with a cylinder in the center.
Presented as published in 1890. 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
437Calories
21 gProtein
53 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories437 kcal
Protein21 g
Carbohydrates53 g
Fiber0.6 g
Sugars50 g
Total Fat16 g
Saturated Fat9.2 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol59 mg
Sodium233 mg
Potassium777 mg
Calcium614 mg
Iron1.1 mg
Magnesium72 mg
Phosphorus520 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C0.1 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.7 mg
Folate4.7 mcg
Choline89 mg
Caffeine1.1 mg
Water445 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 132. The excerpt below is the record exactly as published.
Chocolate Blanc-Mange. — Soak two-thirds box gelatine two hours in three pints of milk and then put in custard kettle. Cook three tablespoons grated chocolate, pinch of pulverized cinnamon, two each of sugar and boiling water in frying pan for a minute or two ; add to milk with two more tablespoons i sugar, cook two or three minutes and strain ; | flavor with vanilla sugar
Cook this with the app: pantry check, scaling, and the assistant.