Chocolate Blanc Mange
From The "ideal" cookery book, 1902
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
1026Calories
35 gProtein
172 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories1026 kcal
Protein35 g
Carbohydrates172 g
Fiber15 g
Sugars93 g
Total Fat31 g
Saturated Fat16 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol88 mg
Sodium288 mg
Potassium2077 mg
Calcium937 mg
Iron6.4 mg
Magnesium301 mg
Phosphorus1176 mg
Zinc6.4 mg
Copper1.2 mg
Manganese1.5 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A234 mcg
Vitamin E0.8 mg
Vitamin K0.9 mcg
Vitamin B60.8 mg
Vitamin B123.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)3.1 mg
Folate30 mcg
Choline152 mg
Caffeine22 mg
Water654 g
As published
This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 12. The excerpt below is the record exactly as published.
Chocolate Blanc Mange. 3-oz. cornflour. if-pints milk. 2-oz. sugar. 1-oz. cocoa. Few drops of vanilla
Cook this with the app: pantry check, scaling, and the assistant.