Chocolate Blanc Mange

Name: Chocolate Blanc Mange
Ingredients: One envelope gelatine; one-half cup cold water; one quart milk; one cup sugar; pinch salt; one teaspoon vanilla; one-half cup chipped chocolate

From Natchez recipes, 1900

Presented as published in 1900. 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

1809Calories

36 gProtein

304 gCarbs

59 gFat

Full nutrition (34 nutrients)

Calories1809 kcal

Protein36 g

Carbohydrates304 g

Fiber5.4 g

Sugars298 g

Total Fat59 g

Saturated Fat34 g

Monounsaturated Fat16 g

Polyunsaturated Fat1.9 g

Omega-30.1 g

Cholesterol117 mg

Sodium388 mg

Potassium1805 mg

Calcium1234 mg

Iron3 mg

Magnesium223 mg

Phosphorus1105 mg

Zinc5.6 mg

Copper0.7 mg

Manganese0.7 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A312 mcg

Vitamin E0.7 mg

Vitamin K5.1 mcg

Vitamin B60.6 mg

Vitamin B125.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.4 mg

Niacin (B3)1.4 mg

Folate12 mcg

Choline194 mg

Caffeine56 mg

Water980 g

As published

This recipe was extracted from Natchez recipes (1900), page 13. The excerpt below is the record exactly as published.

CHOCOLATE BLANC MANGE One envelope gelatine, one-half cup cold water, one quart milk, one cup sugar, pinch salt, one teaspoon vanilla, one-half cup chipped chocolate

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