vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chocolate Blanc-mange
From The encyclopædia of practical cookery, 1890
Serves 5
The dish should be made at least eight hours before being wanted.
Presented as published in 1890. 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
617Calories
20 gProtein
113 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories617 kcal
Protein20 g
Carbohydrates113 g
Fiber0.5 g
Sugars112 g
Total Fat11 g
Saturated Fat6.5 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol36 mg
Sodium149 mg
Potassium476 mg
Calcium374 mg
Iron1 mg
Magnesium46 mg
Phosphorus312 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A94 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate5 mcg
Choline57 mg
Caffeine2.4 mg
Water264 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 323. The excerpt below is the record exactly as published.
2oz. of gelatine for two hours in 3 pints of milk in a saucepan, and then put it in a bain-marie, or use a double boiler. Scrape loz. of Chocolate fine, and put it in a small saucepan with 2 table-spoonfuls each of sugar and boiling water. Stir this over a hot fire Fig. 454. Chocolate Blanc-mange. until smooth and glossy (it will take about a minute), then stir into the milk, add the remainder of ilb. of sugar
Cook this with the app: pantry check, scaling, and the assistant.