Chocolate Blanc Mange

Name: Chocolate Blanc Mange
Ingredients: One quart of milk; one-half box gelatine; soaked in one cup water; four tablespoons grated chocolate; three eggs; vanilla

From Mother Hubbard's cupboard, 1887

Presented as published in 1887. 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

808Calories

33 gProtein

95 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories808 kcal

Protein33 g

Carbohydrates95 g

Fiber2 g

Sugars85 g

Total Fat32 g

Saturated Fat19 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol117 mg

Sodium432 mg

Potassium1640 mg

Calcium1217 mg

Iron1.6 mg

Magnesium168 mg

Phosphorus1082 mg

Zinc4.6 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D9.4 mcg

Vitamin C0.2 mg

Vitamin A312 mcg

Vitamin E0.5 mg

Vitamin K0.4 mcg

Vitamin B60.6 mg

Vitamin B125.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.4 mg

Niacin (B3)1.3 mg

Folate1.5 mcg

Choline174 mg

Caffeine4.5 mg

Water1121 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 19. The excerpt below is the record exactly as published.

CHOCOLATE BLANC MANGE. One quart of milk, one-half box gelatine, soaked in one cup water ; four tablespoons grated chocolate, rubbed smooth in a little milk ; three eggs, vanilla

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