Chocolate Blanc Mange
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
900Calories
32 gProtein
124 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories900 kcal
Protein32 g
Carbohydrates124 g
Fiber0.3 g
Sugars97 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium374 mg
Potassium1464 mg
Calcium1200 mg
Iron0.2 mg
Magnesium117 mg
Phosphorus989 mg
Zinc4.1 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1 mg
Folate0 mcg
Choline174 mg
Caffeine0 mg
Water861 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 66. The excerpt below is the record exactly as published.
Chocolate Blanc Mange. I quart milk, salt i }^ squares chocolate 4 tablespoons sugar 4 tablespoons corn starch
Cook this with the app: pantry check, scaling, and the assistant.