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Chocolate Blanc-Mange
From The new Kentucky home cook book, 1884
Serves 3
Serve with cream, sweetened and whipped.
Presented as published in 1884. 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
18 gProtein
87 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories526 kcal
Protein18 g
Carbohydrates87 g
Fiber0.6 g
Sugars87 g
Total Fat13 g
Saturated Fat7.6 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol40 mg
Sodium147 mg
Potassium538 mg
Calcium414 mg
Iron0.8 mg
Magnesium54 mg
Phosphorus349 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate2.5 mcg
Choline61 mg
Caffeine3.6 mg
Water445 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 130. The excerpt below is the record exactly as published.
CHOCOLATE BLANC-MANGE. Grate one coffee-cupful of chocolate, add to it one pint of water and one cupful or more of sugar. Let it simmer until the chocolate is dissolved; add one quart of milk and one box of Cox's gelatine
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