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Chocolate Blanc-Mange
From The home cook book, 1905
Serves 2
Wet molds with cold water before pouring in the mixture.
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
465Calories
9 gProtein
81 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories465 kcal
Protein8.6 g
Carbohydrates81 g
Fiber1 g
Sugars68 g
Total Fat12 g
Saturated Fat6.8 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol30 mg
Sodium97 mg
Potassium439 mg
Calcium308 mg
Iron1.1 mg
Magnesium48 mg
Phosphorus273 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline43 mg
Caffeine5.2 mg
Water217 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 147. The excerpt below is the record exactly as published.
CHOCOLATE BLANC-MANGE Melt three tablespoons of chocolate in a double-boiler. Add a pint of fresh milk and half a cup of sugar. Stir smooth three tablespoons of cornstarch in half a cup of cold milk, and slowly pour into the hot milk in the double-boiler. When the cornstarch thickens the milk and is smooth, flavor with a teaspoon of vanilla
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