vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Chocolate Blanc Mange
From Original White House Cookbook, 1887
Serves 3
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
526Calories
13 gProtein
108 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories526 kcal
Protein13 g
Carbohydrates108 g
Fiber1.3 g
Sugars100 g
Total Fat6 g
Saturated Fat3.3 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol19 mg
Sodium109 mg
Potassium358 mg
Calcium212 mg
Iron1.1 mg
Magnesium54 mg
Phosphorus230 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D1.6 mcg
Vitamin C0.1 mg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.3 mg
Folate2.3 mcg
Choline31 mg
Caffeine3 mg
Water264 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 230. The excerpt below is the record exactly as published.
CHOCOLATE BLANC MANGE. Half a box of gelatine soaked in a cupful of water for an hour, half a cupful of grated chocolate, rubbed smooth in a little milk. Boil two cup- fuls of milk, then add the gelatine and chocolate and one cupful of sugar ; boil all together eight or ten minutes. Eemove from the fire, and when nearly cold beat into this the whipped whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.