vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Blanc-Mange
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 3
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
511Calories
50 gProtein
79 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories511 kcal
Protein50 g
Carbohydrates79 g
Fiber0.5 g
Sugars76 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium130 mg
Potassium55 mg
Calcium37 mg
Iron1.1 mg
Magnesium26 mg
Phosphorus47 mg
Zinc0.2 mg
Copper1.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate18 mcg
Choline23 mg
Caffeine1.1 mg
Water54 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 159. The excerpt below is the record exactly as published.
hooolate Blano-mange Soak seven sheets of sheet gelatine in half a cup of cold water. Boil together for five miuutes one quart of hot milk, one cup of sugar, two ounces of grated chocolate, and a little salt. Flavor with vanilla
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