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Chocolate Blanc Mange
From Superior cook book, 1905
Serves 2
Presented as published in 1905. 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
470Calories
9 gProtein
92 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories470 kcal
Protein8.6 g
Carbohydrates92 g
Fiber0.9 g
Sugars76 g
Total Fat8.3 g
Saturated Fat4.7 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium115 mg
Potassium430 mg
Calcium304 mg
Iron0.7 mg
Magnesium48 mg
Phosphorus284 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0.1 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate0.6 mcg
Choline44 mg
Caffeine1.7 mg
Water225 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 71. The excerpt below is the record exactly as published.
Chocolate Blanc Mange. Put one ])int of milk in a double boiler. When hot add two ounces of grated chocolate or two heaping teaspoonfuls of cocoa. Add half a cupful of sugar, ^loisten three level tablespoonfuls of cornstarch
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